Work

Impact of Salting on Chemical Compositions, Physicochemical and Functional Properties of Duck Egg

Year: 2010

Type: dissertation

Source: PSU Knowledge Bank (Prince of Songkla University)

Author: Thammarat Kaewmanee

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2595863773

Cites: 170

Cited by:

Related to: 10