Protein hydrolysate from Tuna roes : characteristics and use as antioxidative emulsifier in emulsion food systems
Thesis (Ph.D.( Food Science and Technology))--Prince of Songkla University, 2014
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| Format: | Theses and Dissertations |
| Language: | English |
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Prince of Songkla University
2015
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| Online Access: | http://kb.psu.ac.th/psukb/handle/2010/9678 |
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| Institution: | Prince of Songkhla University |
| Language: | English |
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th-psu.2010-96782015-03-31T09:13:44Z Protein hydrolysate from Tuna roes : characteristics and use as antioxidative emulsifier in emulsion food systems โปรตีนไฮโดรไลเสตจากไข่ปลาทูน่า :‡bคุณลักษณะและการใช้เป็นอิมัลซิไฟเออร์ที่มีฤทธิ์ต้านอนุมูลอิสระในระบบอาหารอิมัลชัน Rossawan Intarasirisawat Soottawat Benjakul Faculty of Agro-Industry (Food Technology) คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร Tuna Emulsions Thesis (Ph.D.( Food Science and Technology))--Prince of Songkla University, 2014 2015-03-31T09:13:44Z 2015-03-31T09:13:44Z 2014 Thesis http://kb.psu.ac.th/psukb/handle/2010/9678 en application/pdf Prince of Songkla University |
| institution |
Prince of Songkhla University |
| building |
Khunying Long Athakravi Sunthorn Learning Resources Center |
| continent |
Asia |
| country |
Thailand Thailand |
| content_provider |
Khunying Long Athakravi Sunthorn Learning Resources Center |
| collection |
PSU Knowledge Bank |
| language |
English |
| topic |
Tuna Emulsions |
| spellingShingle |
Tuna Emulsions Rossawan Intarasirisawat Protein hydrolysate from Tuna roes : characteristics and use as antioxidative emulsifier in emulsion food systems |
| description |
Thesis (Ph.D.( Food Science and Technology))--Prince of Songkla University, 2014 |
| author2 |
Soottawat Benjakul |
| author_facet |
Soottawat Benjakul Rossawan Intarasirisawat |
| format |
Theses and Dissertations |
| author |
Rossawan Intarasirisawat |
| author_sort |
Rossawan Intarasirisawat |
| title |
Protein hydrolysate from Tuna roes : characteristics and use as antioxidative emulsifier in emulsion food systems |
| title_short |
Protein hydrolysate from Tuna roes : characteristics and use as antioxidative emulsifier in emulsion food systems |
| title_full |
Protein hydrolysate from Tuna roes : characteristics and use as antioxidative emulsifier in emulsion food systems |
| title_fullStr |
Protein hydrolysate from Tuna roes : characteristics and use as antioxidative emulsifier in emulsion food systems |
| title_full_unstemmed |
Protein hydrolysate from Tuna roes : characteristics and use as antioxidative emulsifier in emulsion food systems |
| title_sort |
protein hydrolysate from tuna roes : characteristics and use as antioxidative emulsifier in emulsion food systems |
| publisher |
Prince of Songkla University |
| publishDate |
2015 |
| url |
http://kb.psu.ac.th/psukb/handle/2010/9678 |
| _version_ |
1681754402628567040 |