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/123456789/3134
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dc.contributor.authorNatteewan Udomsil-
dc.date.accessioned2010-01-13T10:01:44Z-
dc.date.available2010-01-13T10:01:44Z-
dc.date.issued2008-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/3134-
dc.format.extent1763131 bytes-
dc.format.extent163949 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.subjectFish sauceen
dc.subjectLactic aciden
dc.titleRole of lactic acid bacteria on chemical compositions of fish sauceen
dc.title.alternativeบทบาทของแบคทีเรียกรดแล็กติกต่อองค์ประกอบทางเคมีของน้ำปลาen
dc.typeThesisen
dc.degree.nameMaster of Science in Food Technology-
dc.degree.levelMaster's Degree-
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