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http://sutir.sut.ac.th:8080/jspui/handle/123456789/8459| Title: | Reduction of red blood spots in cooked marinated breast meat by combination of microwave heating and steaming |
| Other Titles: | การลดจุดเลือดแดงในเนื้ออกไก่นวดด้วยการให้ความร้อนแบบผสมของไมโครเวฟและการนึ่งไอน้ำ |
| Authors: | Matthanee Jantaranikorn |
| Keywords: | Red blood spot;Marinated chicken breast;Microwave heating;Steaming;Hemoglobin;Thermal denaturation;Dielectric properties |
| Issue Date: | 2019 |
| Publisher: | School of Food Technology Institute of Agricultural Technology Suranaree University of Technology |
| URI: | http://sutir.sut.ac.th:8080/jspui/handle/123456789/8459 |
| Appears in Collections: | วิทยานิพนธ์ (Thesis) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Abstract.pdf | Abstract | 7.07 MB | Adobe PDF | View/Open |
| Fulltext.pdf | Fulltext | 13.28 MB | Adobe PDF | View/Open |
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