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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| Format: | Theses and Dissertations |
| Language: | English |
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Prince of Songkla University
2005
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| Online Access: | http://kb.psu.ac.th/psukb/handle/2553/1576 |
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| Institution: | Prince of Songkhla University |
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th-psu.2553-15762010-05-06T19:16:04Z Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation ผลของคุณภาพเครื่องในปลาทูน่าและการเร่งการย่อยสลายโปรตีนต่อการเปลี่ยนแปลงคุณลักษณะของน้ำปลาระหว่างการหมัก Sirima Disarapong Prince of Songkla University Faculty of Agro-Industry (Food Technology) Fermented foods Tuna Fish sauce Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2005 2005 2010-05-06T04:54:30Z 2010-05-06T04:54:30Z 2005 Thesis http://kb.psu.ac.th/psukb/handle/2553/1576 en [16] 204 leaves text/html 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 |
Fermented foods Tuna Fish sauce |
| spellingShingle |
Fermented foods Tuna Fish sauce Sirima Disarapong Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation |
| description |
Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2005 |
| author2 |
Prince of Songkla University Faculty of Agro-Industry (Food Technology) |
| author_facet |
Prince of Songkla University Faculty of Agro-Industry (Food Technology) Sirima Disarapong |
| format |
Theses and Dissertations |
| author |
Sirima Disarapong |
| author_sort |
Sirima Disarapong |
| title |
Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation |
| title_short |
Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation |
| title_full |
Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation |
| title_fullStr |
Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation |
| title_full_unstemmed |
Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation |
| title_sort |
effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation |
| publisher |
Prince of Songkla University |
| publishDate |
2005 |
| url |
http://kb.psu.ac.th/psukb/handle/2553/1576 |
| _version_ |
1681496124092841984 |