การผลิตและอายุการเก็บปลาผงเพื่อใช้สำหรับผลิตภัณฑ์ที่เกิดเจล
Production and shelf-life of fish powder for gel forming product were studied. Threadfin bream, Nemipterus spp., meat used was composed of 79.84% moisture, 15.89% protein, 2.78% fat, 0.98% ash, 0.51% carbohydrate and 48.80% of the salt soluble protein (SSP) to total protein. The total volatile base...
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| Format: | Theses and Dissertations |
| Language: | Thai |
| Published: |
จุฬาลงกรณ์มหาวิทยาลัย
2000
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| Online Access: | https://digiverse.chula.ac.th/Info/item/dc:36003 |
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| Institution: | Chulalongkorn University |
| Language: | Thai |