Effects of microbial transglutaminase on gelling property and protein cross-linking of different marine fish and shrimp

Effects of microbial transglutaminase on gelling property and protein cross-linking of different marine fish and shrimp

Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2006

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Bibliographic Details
Main Author: Atchara Tammatinna
Other Authors: Prince of Songkla University Faculty of Agro-Industry (Food Technology)
Format: Theses and Dissertations
Language:English
Published: Prince of Songkla University 2006
Subjects:
Food Protein content
Tansglutaminases
Proteins Analysis
Fish as food
Shrimps
Online Access:http://kb.psu.ac.th/psukb/handle/2553/1558
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Institution: Prince of Songkhla University
Language: English

Internet

http://kb.psu.ac.th/psukb/handle/2553/1558

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