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Please use this identifier to cite or link to this item: https://sutir.sut.ac.th/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)

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