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/123456789/8973
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dc.contributor.authorAstri Suryani Prawulanarien_US
dc.date.accessioned2021-12-08T08:48:28Z-
dc.date.available2021-12-08T08:48:28Z-
dc.date.issued2020-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/8973-
dc.language.isoenen_US
dc.publisherSchool of Food Technology Institute of Agricultural Technology Suranaree University of Technologyen_US
dc.subjectEgg whiteen_US
dc.subjectUltrasounden_US
dc.subjectMicrowaveen_US
dc.subjectSteam sterilizationen_US
dc.subjectAntioxidant activityen_US
dc.subjectFourier-transform infrared spectroscopyen_US
dc.titleEffect of pretreatment methods on antioxidant activity of egg white hydrolysateen_US
dc.title.alternativeผลของกระบวนการเตรียมตัวอย่างก่อนการย่อยต่อกิจกรรมต้านอนุมูลอิสระของไข่ขาวไฮโดรไลเซทen_US
dc.typeThesisen_US
dc.degree.nameMaster of Science-
dc.degree.levelMaster's Degree-
dc.degree.disciplineFood Technology-
dc.degree.grantorSuranaree University of Technology-
Appears in Collections:วิทยานิพนธ์ (Thesis)

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