Please use this identifier to cite or link to this item:
http://sutir.sut.ac.th:8080/jspui/handle/123456789/4217
Title: | Role of VIRGIBACILLUS SP. SK37 and its proteinase on odor-active compounds of fish sauce under reduced salt content and antioxidant pertides |
Authors: | Nawaporn Lapsongphom |
Keywords: | VIRGIBACILLUS;Proteinase;Odor-active compound;Fish sauce;Spent brewery yeast;Antioxidant peptide |
Issue Date: | 2012 |
Publisher: | School of Food Technology Institute of Agricultural Technology Suranaree University of Technology |
URI: | http://sutir.sut.ac.th:8080/jspui/handle/123456789/4217 |
Appears in Collections: | วิทยานิพนธ์ (Thesis) |
Files in This Item:
File | Description | Size | Format | |
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abstract.pdf | 201.32 kB | Adobe PDF | View/Open | |
fulltext.pdf | 2.74 MB | Adobe PDF | View/Open |
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