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

id	th-psu.2553-1565
record_format	dspace
spelling	th-psu.2553-15652010-05-06T19:21:34Z Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production การจำแนกคุณลักษณะของโปรตีนกล้ามเนื้อและอันตรกิริยาระหว่างโปรตีนไมโอไฟบริลกับไมโอโกกลบินของปลาเนื้อดำที่ใช้ผลิตซูริมิ Manat Chaijan Prince of Songkla University Faculty of Agro-Industry (Food Technology) Fishery products Muscle proteins Fishery processing Surimi Thesis (Ph.D., Food Technology)--Prince of Songkla University, 2006 2006 2010-05-06T04:53:58Z 2010-05-06T04:53:58Z 2006 Thesis http://kb.psu.ac.th/psukb/handle/2553/1565 en xx, 205 leaves text/html application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf Prince of Songkla University
institution	Prince of Songkhla University
building	Khunying Long Athakravi Sunthorn Learning Resources Center
country	Thailand
collection	PSU Knowledge Bank
language	English
topic	Fishery products Muscle proteins Fishery processing Surimi
spellingShingle	Fishery products Muscle proteins Fishery processing Surimi Manat Chaijan Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production
description	Thesis (Ph.D., Food Technology)--Prince of Songkla University, 2006
author2	Prince of Songkla University Faculty of Agro-Industry (Food Technology)
author_facet	Prince of Songkla University Faculty of Agro-Industry (Food Technology) Manat Chaijan
format	Theses and Dissertations
author	Manat Chaijan
author_sort	Manat Chaijan
title	Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production
title_short	Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production
title_full	Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production
title_fullStr	Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production
title_full_unstemmed	Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production
title_sort	characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of dark-fleshed fish used for surimi production
publisher	Prince of Songkla University
publishDate	2006
url	http://kb.psu.ac.th/psukb/handle/2553/1565
_version_	1681495833756827648

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

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