Chemical compositions, properties and structure of muscle affecting textural characteristics of meat from Thai indigenous chicken and broiler

Chemical compositions, properties and structure of muscle affecting textural characteristics of meat from Thai indigenous chicken and broiler

Thesis (Ph.D., Food Technology)--Prince of Songkla University, 2004

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Bibliographic Details
Main Author: Saowakon Wattanachant
Other Authors: Soottawat Benjakul
Format: Theses and Dissertations
Language:English
Published: Prince of Songkla University 2020
Subjects:
Food Quality
Food Composition
Food Analysis
Broiler(Poultry)
Chickens
Online Access:http://kb.psu.ac.th/psukb/handle/2016/13283
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Institution: Prince of Songkhla University
Language: English
Description
Summary:Thesis (Ph.D., Food Technology)--Prince of Songkla University, 2004

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