Effect of pH. Lipids and protein crosslinkers on the properties of surimi film from tropical fish

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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Bibliographic Details
Main Author: Krittabhart Chinabhark
Other Authors: Prince of Songkla University Faculty of Agro-Industry (Food Technology)
Format: Theses and Dissertations
Language:English
Published: Prince of Songkla University 2005
Subjects:
Surimi
Fishery products
Lipids
Proteins
Online Access:http://kb.psu.ac.th/psukb/handle/2553/1568
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Institution: Prince of Songkhla University
Language: English
Description
Summary:Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2005

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