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http://cmuir.cmu.ac.th/jspui/handle/6653943832/20353| Title: | Characterisation of pigments, flavour components and cell structure of lychee (CV. Hong Huey) following high pressure processing = คุณลักษณะของเม็ดสี องค์ประกอบของกลิ่นและโครงสร้างเซลล์ลิ้นจี่พันธุ์ฮงฮวยที่ผ่านการแปรรูปด้วยความดันสูง / Chaveewon Phunchaisri |
| Authors: | Chaveewon Phunchaisri |
| Authors: | Chaveewon Phunchaisri |
| Keywords: | Lychee;Lychee -- Preservation;Lychee -- Processing;Canned lychee |
| Issue Date: | 2006 |
| Publisher: | Chiang Mai : Graduate School, Chiang Mai University, 2006 |
| Gov't Doc #: | Th/N 634.6 C512C |
| URI: | http://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1400706 http://cmuir.cmu.ac.th/handle/6653943832/20353 |
| Appears in Collections: | AGRO: Theses |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| food0406cp_tpg.pdf | 232.61 kB | Adobe PDF | View/Open | |
| food0406cp_abs.pdf | 209.2 kB | Adobe PDF | View/Open | |
| food0406cp_con.pdf | 262.04 kB | Adobe PDF | View/Open | |
| food0406cp_ch1.pdf | 194.27 kB | Adobe PDF | View/Open | |
| food0406cp_ch2.pdf | 151.07 kB | Adobe PDF | View/Open | |
| food0406cp_ch3.pdf | 719.64 kB | Adobe PDF | View/Open | |
| food0406cp_ch4.pdf | 1.01 MB | Adobe PDF | View/Open | |
| food0406cp_ch5.pdf | 3.02 MB | Adobe PDF | View/Open | |
| food0406cp_ch6.pdf | 76.32 kB | Adobe PDF | View/Open | |
| food0406cp_bib.pdf | 191.2 kB | Adobe PDF | View/Open | |
| food0406cp_app.pdf | 251.43 kB | Adobe PDF | View/Open |
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