1. Suranaree University of Technology
  2. Institutes
  3. Institute of Agricultural Technology
  4. School of Food Technology
  5. วิทยานิพนธ์ (Thesis)
Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/8380
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dc.contributor.authorDanou Pao-
dc.date.accessioned2020-08-03T09:58:12Z-
dc.date.available2020-08-03T09:58:12Z-
dc.date.issued2019-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/8380-
dc.language.isoenen_US
dc.publisherSchool of Food Technology Institute of Agricultural Technology Suranaree University of Technologyen_US
dc.subjectSurimien_US
dc.subjectAscorbic aciden_US
dc.subjectHydrogen peroxideen_US
dc.titleEffect of ascorbic acid and hydrogen peroxide on gel-forming ability of tropical surimien_US
dc.title.alternativeผลของกรดแอสคอร์บิกและไฮโดรเจนเปอร์ออกไซด์ต่อความสามารถในการเกิดเจลของซูริมิจากปลาเขตร้อนen_US
dc.typeThesisen_US
dc.degree.nameMaster of Science-
dc.degree.levelMaster's Degree-
dc.degree.disciplineFood Technology-
dc.degree.grantorSuranaree University of Technology-
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