Preparations and Properties of Surimi Gels from Tilapia and Red Tilapia

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Thanachan Mahawanich

Abstract


Issue
Vol 16 No 2 (2008): May-August 2008
Section
Science and Technology

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How to Cite
MAHAWANICH, Thanachan. Preparations and Properties of Surimi Gels from Tilapia and Red Tilapia. Naresuan University Journal: Science and Technology (NUJST), [S.l.], v. 16, n. 2, p. 105-111, july 2013. ISSN 2539-553X. Available at: <https://www.journal.nu.ac.th/NUJST/article/view/144>. Date accessed: 09 may 2024.
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