Some characteristics of commercial Som-fug produced in Thailand

Siriporn Riebroy. Faculty of Agro-Industry. Dept. of Food Technology; Soottawat Benjakul. Faculty of Agro-Industry. Dept. of Food Technology E-mail:soottawat.b@psu.ac.th; Wonnop Visessanguan. National Center for Genetic Engineering and Biotechnology; Kongkarn Kijroongrojana. Faculty of Agro-Industry. Dept. of Food Technology; Tanaka, Munehiko. Dept. of Food Science and Technology

Some characteristics of commercial Som-fug produced in Thailand

2005

Siriporn Riebroy(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Agro-Industry. Dept. of Food Technology) | Soottawat Benjakul(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Agro-Industry. Dept. of Food Technology) E-mail:soottawat.b@psu.ac.th | Wonnop Visessanguan(National Science and Technology Development Agency, Pathum Thani (Thailand). National Center for Genetic Engineering and Biotechnology) | Kongkarn Kijroongrojana(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Agro-Industry. Dept. of Food Technology) | Tanaka, Munehiko(Tokyo University of Marine Science and Technology, Tokyo (Japan). Dept. of Food Science and Technology)

AGROVOC关键词

biogenic amines chemical composition consumer behaviour fermented foods fish proteins thailand

书目信息

页码

p. 18

语言

英语

注释

Summary only

类型

Summary; Non-Conventional

来源

16th Prince of Songkla University Annual Research Abstracts 2004, Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Research and Development Office. Research Publication and Technology Transfer Division.- Bangkok (Thailand), 2005.- ISBN 974-9944-04-6.- p. 18

自何时收录于AGRIS: 2009-03-15

格式: AGRIS AP

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