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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
Appears in Collections:AGRO: Theses

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food0407uc_abs.pdf514.43 kBAdobe PDFView/Open
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food0407uc_ch1.pdf509.27 kBAdobe PDFView/Open
food0407uc_ch2.pdf1.23 MBAdobe PDFView/Open
food0407uc_ch3.pdf898.45 kBAdobe PDFView/Open
food0407uc_ch4.pdf13.86 MBAdobe PDFView/Open
food0407uc_ch5.pdf449.72 kBAdobe PDFView/Open
food0407uc_bib.pdf955.7 kBAdobe PDFView/Open
food0407uc_app.pdf1.09 MBAdobe PDFView/Open

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