ผลของตัวออกซิไดส์และการบ่มด้วยความร้อนต่อสมบัติของฟิล์มไข่ขาว
The objective of this study was to investigate the effect of type and concentration of oxidizing agents as well as the effect of temperature and time of heat curing of dried film on egg albumen film properties. In the first part of the study, the effect of type and concentration of oxidizing agents...
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| Main Author: | |
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| Other Authors: | |
| Format: | Theses and Dissertations |
| Language: | Thai |
| Published: |
จุฬาลงกรณ์มหาวิทยาลัย
2017
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| Online Access: | https://digiverse.chula.ac.th/Info/item/dc:34099 |
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| Institution: | Chulalongkorn University |
| Language: | Thai |