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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/20358
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dc.contributor.authorThawatchai Supavititpatanaen_US
dc.date.accessioned2014-09-18T06:25:14Z-
dc.date.available2014-09-18T06:25:14Z-
dc.date.issued2007en_US
dc.identifier.govdocTh 571.437 T368Een_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1418599en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/20358-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School, Chiang Mai University, 2007en_US
dc.subjectHigh pressure chemistryen_US
dc.subjectHigh pressure (Science)en_US
dc.subjectHigh pressure (Science) -- Physiological effecten_US
dc.subjectPressureen_US
dc.subjectOrigin of animalsen_US
dc.titleEffects of high pressure on physicochemical properties of ostrich-meat you (Thai sausage) blended with non-meat proteins = ผลของความดันสูงต่อสมบัติทางเคมีกายภาพของเนื้อนกกระจอกเทศยอผสมโปรตีนที่ไม่ใช่เนื้อสัตว์ / Thawatchai Supavititpatanaen_US
dc.typeThesisen_US
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