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 |
| 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 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| food0407uc_tpg.pdf | 461.73 kB | Adobe PDF | View/Open | |
| food0407uc_abs.pdf | 514.43 kB | Adobe PDF | View/Open | |
| food0407uc_con.pdf | 752.06 kB | Adobe PDF | View/Open | |
| food0407uc_ch1.pdf | 509.27 kB | Adobe PDF | View/Open | |
| food0407uc_ch2.pdf | 1.23 MB | Adobe PDF | View/Open | |
| food0407uc_ch3.pdf | 898.45 kB | Adobe PDF | View/Open | |
| food0407uc_ch4.pdf | 13.86 MB | Adobe PDF | View/Open | |
| food0407uc_ch5.pdf | 449.72 kB | Adobe PDF | View/Open | |
| food0407uc_bib.pdf | 955.7 kB | Adobe PDF | View/Open | |
| food0407uc_app.pdf | 1.09 MB | Adobe PDF | View/Open |
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