Effect of pH. Lipids and protein crosslinkers on the properties of surimi film from tropical fish
Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2005
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| 格式: | Theses and Dissertations |
| 語言: | English |
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Prince of Songkla University
2005
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| 在線閱讀: | http://kb.psu.ac.th/psukb/handle/2553/1568 |
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| 機構: | Prince of Songkhla University |
| 語言: | English |