1. Suranaree University of Technology
  2. Institutes
  3. Institute of Agricultural Technology
  4. School of Food Technology
  5. วิทยานิพนธ์ (Thesis)
Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/2976
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dc.contributor.authorAwanwee Petchkongkaew-
dc.date.accessioned2009-07-31T10:28:33Z-
dc.date.available2009-07-31T10:28:33Z-
dc.date.issued2007-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/2976-
dc.format.extent1418006 bytes-
dc.format.extent88202 bytes-
dc.format.mimetypeapplication/pdf-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.publisherSchool of Food Technology, Institute of Agricultural Technology, Suranaree University of Technologyen
dc.subjectSoybeanen
dc.subjectAflatoxinen
dc.subjectOchratoxin Aen
dc.subjectBiodegradationen
dc.subjectBacillus spp.en
dc.subjectAspergillusen
dc.subjectThua-Naoen
dc.titleReduction of mycotoxin contamination level by bacillus spp. isolated from Thai fermented soybean product (Thua-NAO)en
dc.title.alternativeการลดระดับการปนเปื้อนของสารพิษจากเชื้อราโดยเชื้อบาซิลลัสที่คัดแยกได้จากผลิตภัณฑ์ถั่วเหลืองหมัก (ถั่วเน่า)en
dc.typeThesisen
dc.degree.nameSchool of Food Technology-
dc.degree.levelDoctor of Philosophy-
Appears in Collections:วิทยานิพนธ์ (Thesis)

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