Please use this identifier to cite or link to this item:
http://sutir.sut.ac.th:8080/jspui/handle/123456789/9169
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ling, Tang | en_US |
dc.date.accessioned | 2022-03-31T04:39:44Z | - |
dc.date.available | 2022-03-31T04:39:44Z | - |
dc.date.issued | 2019 | - |
dc.identifier.uri | http://sutir.sut.ac.th:8080/jspui/handle/123456789/9169 | - |
dc.language.iso | en | en_US |
dc.publisher | School of Food Technology Institute of Agricultural Technology Suranaree University of Technology | en_US |
dc.subject | Tropical surimi | en_US |
dc.subject | High intensity ultrasound | en_US |
dc.subject | Gelation | en_US |
dc.subject | Myofibrillar proteins | en_US |
dc.subject | Reduced salt | en_US |
dc.subject | Protein | en_US |
dc.title | Gelation of tropical fish surimi under high intensity ultrasound | en_US |
dc.title.alternative | การเกิดเจลของซูริมิปลาเขตร้อนภายใต้อัลตราซาวด์ความเข้มสูง | en_US |
dc.type | Thesis | en_US |
dc.degree.name | Doctor of Philosophy | - |
dc.degree.level | Doctoral Degree | - |
dc.degree.discipline | Food Technology | - |
dc.degree.grantor | Suranaree University of Technology | - |
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 |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.