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

id	th-psu.2016-10346
record_format	dspace
spelling	th-psu.2016-103462016-07-13T07:26:49Z Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients Palanivel Ganesan Soottawat Benjakul Faculty of Agro-Industry (Food Technology) คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร Eggs Biotechnology Pickles Pickles foods Eggs Preservation Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010 2016-07-13T07:26:49Z 2016-07-13T07:26:49Z 2010 Thesis http://kb.psu.ac.th/psukb/handle/2016/10346 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	Eggs Biotechnology Pickles Pickles foods Eggs Preservation
spellingShingle	Eggs Biotechnology Pickles Pickles foods Eggs Preservation Palanivel Ganesan Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients
description	Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010
author2	Soottawat Benjakul
author_facet	Soottawat Benjakul Palanivel Ganesan
format	Theses and Dissertations
author	Palanivel Ganesan
author_sort	Palanivel Ganesan
title	Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients
title_short	Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients
title_full	Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients
title_fullStr	Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients
title_full_unstemmed	Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients
title_sort	chemical compositions and properties of alkali pickled egg (pidan) as affected by cations and selected pickling ingredients
publisher	Prince of Songkla University
publishDate	2016
url	http://kb.psu.ac.th/psukb/handle/2016/10346
_version_	1681754410300997632

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

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