Maximized uses of phenolic compounds in retardation of lipid oxidation and shelf-life extension of fish and fish products
Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010
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| Format: | Theses and Dissertations |
| Language: | English |
| Published: |
Prince of Songkla University
2011
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| Online Access: | http://kb.psu.ac.th/psukb/handle/2010/7712 |
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| Institution: | Prince of Songkhla University |
| Language: | English |