Role of endogenous transglutaminase in setting of surimi from some tropical fish
Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2001
Saved in:
Main Author: | Chakkawat Chantarasuwan |
---|---|
Other Authors: | Soottawat Benjakul |
Format: | Theses and Dissertations |
Language: | English |
Published: |
Prince of Songkla University
2020
|
Subjects: | |
Online Access: | http://kb.psu.ac.th/psukb/handle/2016/13258 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Prince of Songkhla University |
Language: | English |
Similar Items
-
Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from low quality fish
by: Suttirug Phatcharat
Published: (2005) -
Impact of endogenous compounds and oxidation on microbial transglutaminase-induced gelation of muscle protein from different fish / Sochaya Chanarat
by: Sochaya Chanarat
Published: (2016) -
Improvement of gel quality of Surimi from Bigeye snapper (Priacanthus tayenus)
by: Yuwathida Kwalumtharn
Published: (2022) -
Effect of pH. Lipids and protein crosslinkers on the properties of surimi film from tropical fish
by: Krittabhart Chinabhark
Published: (2005) -
Enhancement of Gel strength of Surimi using oxidized phenolic compounds
by: Amjad Khansaheb Balange
Published: (2010)