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/123456789/8765
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dc.contributor.authorSasikan Katemala-
dc.date.accessioned2021-04-30T11:49:11Z-
dc.date.available2021-04-30T11:49:11Z-
dc.date.issued2018-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/8765-
dc.language.isoenen_US
dc.publisherSchool of Food Technology Institute of Agricultural Technology Suranaree University of Technologyen_US
dc.subjectChicken meaten_US
dc.subjectHeat treatmenten_US
dc.subjectMeat qualityen_US
dc.subjectPrinciple component analysisen_US
dc.subjectRaman spectroscopyen_US
dc.titleVibrational spectroscopy and physicochemical properties of chicken meat as affected by varied ages and thermal treatments of different breedsen_US
dc.title.alternativeสมบัติสเปกโทรสโกปีของการสั่นและเคมีกายภาพของเนื้อไก่ในช่วงอายุและการให้ความร้อนที่ต่างกันของไก่ต่างสายพันธุ์en_US
dc.typeThesisen_US
dc.degree.nameDoctor of Philosophy-
dc.degree.levelDoctoral Degree-
dc.degree.disciplineFood Technology-
dc.degree.grantorSuranaree University of Technology-
Appears in Collections:วิทยานิพนธ์ (Thesis)

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