Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients

Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients

Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010

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Bibliographic Details
Main Author: Palanivel Ganesan
Other Authors: Soottawat Benjakul
Format: Theses and Dissertations
Language:English
Published: Prince of Songkla University 2016
Subjects:
Eggs Biotechnology
Pickles
Pickles foods
Eggs Preservation
Online Access:http://kb.psu.ac.th/psukb/handle/2016/10346
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Institution: Prince of Songkhla University
Language: English

Internet

http://kb.psu.ac.th/psukb/handle/2016/10346

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