Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation

Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation

Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2005

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Bibliographic Details
Main Author: Sirima Disarapong
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:
Fermented foods
Tuna
Fish sauce
Online Access:http://kb.psu.ac.th/psukb/handle/2553/1576
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Institution: Prince of Songkhla University
Language: English

Internet

http://kb.psu.ac.th/psukb/handle/2553/1576

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