Quality of fresh chicken meat and its quality after process in retort pouch tom yum soup condition

Quality of fresh chicken meat and its quality after process in retort pouch tom yum soup condition

Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2008

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Bibliographic Details
Main Author: Khwunsiri Chuaynukool
Other Authors: Prince of Songkla University Faculty of Agro-Industry (Food Technology)
Format: Theses and Dissertations
Language:English
Published: Prince of Songkla University 2008
Subjects:
Food Effect of heat on
Chickens
Cookery (Meat)
Poultry as food
Meat Effect of heat on
Online Access:http://kb.psu.ac.th/psukb/handle/2553/1577
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Institution: Prince of Songkhla University
Language: English

Internet

http://kb.psu.ac.th/psukb/handle/2553/1577

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