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)

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