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 |
| Published: |
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 |
| Language: | English |