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/123456789/9168
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dc.contributor.authorSasinee Kunyaboonen_US
dc.date.accessioned2022-03-31T04:38:47Z-
dc.date.available2022-03-31T04:38:47Z-
dc.date.issued2017-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/9168-
dc.language.isoenen_US
dc.publisherSchool of Food Technology Institute of Agricultural Technology Suranaree University of Technologyen_US
dc.subjectProteinen_US
dc.subjectSilver carpen_US
dc.subjectProtein conformationen_US
dc.subjectFourier transform infrareden_US
dc.subjectOdor active valuesen_US
dc.subjectOdorant volatile compoundsen_US
dc.titleChanges of biochemical, protein conformation and odor active compounds of silver carp washed mince as affected by ice storage of raw materialen_US
dc.title.alternativeการเปลี่ยนแปลงสมบัติทางชีวเคมีโครงร่างโปรตีนและสารให้กลิ่นสำคัญในเนื้อปลาเกล็ดเงินบดล้างน้ำที่ผลิตจากปลาที่เก็บรักษาในน้ำแข็งen_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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