Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/1833
Title: Effects of Alkali and acid solubilization on gelation characteristics of rockfish muscle proteins
Authors: Jirawat Yongsawatdigul
Keywords: Alkali;acid solubilization;rockfish muscle proteins;gelation characteristics
Issue Date: 2004
Publisher: School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology
Description: โครงการหนึ่งอาจารย์หนึ่งผลงาน
URI: http://sutir.sut.ac.th:8080/jspui/handle/123456789/1833
Appears in Collections:บทความ (Articles)

Files in This Item:
File Description SizeFormat 
BIB686_F.pdfFulltext358.72 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.