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/123456789/9169
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dc.contributor.authorLing, Tangen_US
dc.date.accessioned2022-03-31T04:39:44Z-
dc.date.available2022-03-31T04:39:44Z-
dc.date.issued2019-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/9169-
dc.language.isoenen_US
dc.publisherSchool of Food Technology Institute of Agricultural Technology Suranaree University of Technologyen_US
dc.subjectTropical surimien_US
dc.subjectHigh intensity ultrasounden_US
dc.subjectGelationen_US
dc.subjectMyofibrillar proteinsen_US
dc.subjectReduced salten_US
dc.subjectProteinen_US
dc.titleGelation of tropical fish surimi under high intensity ultrasounden_US
dc.title.alternativeการเกิดเจลของซูริมิปลาเขตร้อนภายใต้อัลตราซาวด์ความเข้มสูงen_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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