Effect of pH and pH shift process on conformational changes and gelation of sarcoplasmic of sarcoplasmic proteins from striped catfish (Pangasius hypophthalmus)

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Full metadata record

DC Field	Value	Language
dc.contributor.author	Panchaporn Tadpitchayangkoon	-
dc.date.accessioned	2010-01-13T10:02:07Z	-
dc.date.available	2010-01-13T10:02:07Z	-
dc.date.issued	2008	-
dc.identifier.uri	http://sutir.sut.ac.th:8080/jspui/handle/123456789/3136	-
dc.format.extent	1934853 bytes	-
dc.format.extent	139796 bytes	-
dc.format.mimetype	application/pdf	-
dc.format.mimetype	application/pdf	-
dc.language.iso	en	en
dc.publisher	School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology	en
dc.subject	Pangasius hypophthalmus	en
dc.subject	Striped Catfish	en
dc.subject	Sarcoplasmic protein	en
dc.title	Effect of pH and pH shift process on conformational changes and gelation of sarcoplasmic of sarcoplasmic proteins from striped catfish (Pangasius hypophthalmus)	en
dc.title.alternative	ผลของพีเอชและกระบวนการปรับพีเอชต่อการเปลี่ยนแปลงโครงร่างและการเกิดเจลของโปรตีนซาร์โคพลาสมิคจากปลาสวาย (Pangasius hypophthalmus)	en
dc.type	Thesis	en
dc.degree.name	Doctor of Philosophy in Food Technology	-
dc.degree.level	Doctor's Degree	-
Appears in Collections:	วิทยานิพนธ์ (Thesis)

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