Effect of fish skin gelatin in combination with protein cross-linkers on properties of Surimi Gels
Thesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2012
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Theses and Dissertations |
| 語言: | English |
| 出版: |
Prince of Songkla University
2014
|
| 主題: | |
| 在線閱讀: | http://kb.psu.ac.th/psukb/handle/2010/9435 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 機構: | Prince of Songkhla University |
| 語言: | English |