Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production

Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production

Thesis (Ph.D., Food Technology)--Prince of Songkla University, 2006

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Bibliographic Details
Main Author: Manat Chaijan
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:
Fishery products
Muscle proteins
Fishery processing
Surimi
Online Access:http://kb.psu.ac.th/psukb/handle/2553/1565
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Institution: Prince of Songkhla University
Language: English
Description
Summary:Thesis (Ph.D., Food Technology)--Prince of Songkla University, 2006

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