Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/20363
Title: Physical properties of ostrich-meat yor (Thai sausage) blended with hyrocolloids following high pressure treatment = สมบัติทางกายภาพของเนื้อนกกระจอกเทศยอผสมไฮโดรคอลลอย์ที่ผ่านการแปรรูปด้วยความดันสูง / Utaiwan Chattong
Authors: Utaiwan Chattong
Keywords: Ostriches
Ostriches -- Anatomy
Ostrich products industry
Ostrich farms
Issue Date: 2007
Publisher: Chiang Mai : Graduate School, Chiang Mai University, 2007
Gov't Doc #: Th 598.524 U89P
URI: http://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1419994
http://cmuir.cmu.ac.th/handle/6653943832/20363
Appears in Collections:AGRO: Theses

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food0407uc_ch5.pdf449.72 kBAdobe PDFView/Open
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food0407uc_app.pdf1.09 MBAdobe PDFView/Open


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