1. Suranaree University of Technology
  2. Institutes
  3. Institute of Science
  4. School of Microbiology
  5. วิทยานิพนธ์ (Thesis)
Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/6963
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dc.contributor.authorChokchai Chuea-nongthon-
dc.date.accessioned2017-10-12T07:23:20Z-
dc.date.available2017-10-12T07:23:20Z-
dc.date.issued2013-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/6963-
dc.format.extent5260643 bytes-
dc.format.extent1145048 bytes-
dc.format.mimetypeapplication/pdf-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.publisherSchool of Microbiology Institute of Science Suranaree University of Technologyen
dc.subjectLactic aciden
dc.subjectBacteriaen
dc.subjectFish sauceen
dc.titleLactic acid bacteria and the development of flavor in fish sauceen
dc.title.alternativeแบคทีเรียกรดแล็กติกและการพัฒนากลิ่นรสในน้ำปลาen
dc.typeThesisen
dc.degree.nameDoctor of Philosophy-
dc.degree.levelDoctoral Degree-
dc.degree.disciplineMicrobiology-
dc.degree.grantorSuranaree University of Technology-
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