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/123456789/3872
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dc.contributor.authorSirinya Pongjanla-
dc.date.accessioned2013-01-21T15:14:20Z-
dc.date.available2013-01-21T15:14:20Z-
dc.date.issued2011-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/3872-
dc.format.extent2309364 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.publisherSchool of Food Technology. Institute of Agricultural Technology. Suranaree University of Technology.en
dc.subjectFish sauceen
dc.subjectα-Amino group contenten
dc.subjectStarter cultureen
dc.subjectVolatile compoundsen
dc.subjectExtremely alophilic bacteriaen
dc.subjectbacteriaen
dc.titleSelection and identification of extremely halophilic bacteria producing proteinases and volatile compounds in fish sauceen
dc.title.alternativeการคัดเลือกและระบุชนิดของแบคทีเรียชอบเกลือสูงที่สร้างโปรติเนสและสารระเหยในน้ำปลาen
dc.typeThesisen
dc.degree.nameMaster of Science-
dc.degree.levelMaster Degree-
dc.degree.disciplineFood Technology-
Appears in Collections:วิทยานิพนธ์ (Thesis)

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