1. Suranaree University of Technology
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  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/123456789/4217
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dc.contributor.authorNawaporn Lapsongphom-
dc.date.accessioned2014-01-13T09:13:17Z-
dc.date.available2014-01-13T09:13:17Z-
dc.date.issued2012-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/4217-
dc.format.extent2809247 bytes-
dc.format.extent206153 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.subjectVIRGIBACILLUSen
dc.subjectProteinaseen
dc.subjectOdor-active compounden
dc.subjectFish sauceen
dc.subjectSpent brewery yeasten
dc.subjectAntioxidant peptideen
dc.titleRole of VIRGIBACILLUS SP. SK37 and its proteinase on odor-active compounds of fish sauce under reduced salt content and antioxidant pertidesen
dc.typeThesisen
dc.degree.nameDoctor of Philosophy-
dc.degree.levelDoctoral Degree-
dc.degree.disciplineFood Technology-
dc.degree.grantorSuranaree University of Technology-
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