Please use this identifier to cite or link to this item:
http://sutir.sut.ac.th:8080/jspui/handle/123456789/9169| Title: | Gelation of tropical fish surimi under high intensity ultrasound |
| Other Titles: | การเกิดเจลของซูริมิปลาเขตร้อนภายใต้อัลตราซาวด์ความเข้มสูง |
| Authors: | Ling, Tang |
| Keywords: | Tropical surimi;High intensity ultrasound;Gelation;Myofibrillar proteins;Reduced salt;Protein |
| 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/123456789/9169 |
| Appears in Collections: | วิทยานิพนธ์ (Thesis) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Fulltext.pdf | Fulltext | 10.38 MB | Adobe PDF | View/Open |
| Abstract.pdf | Abstract | 5.37 MB | Adobe PDF | View/Open |
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