Molecular-based techniques for quantification of starter cultures and monitoring of microbial profiles and their roles in fish sauce fermentation

Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/5923

Full metadata record

DC Field	Value	Language
dc.contributor.author	Natteewan Udomsil	-
dc.date.accessioned	2016-09-09T10:48:58Z	-
dc.date.available	2016-09-09T10:48:58Z	-
dc.date.issued	2014	-
dc.identifier.uri	http://sutir.sut.ac.th:8080/jspui/handle/123456789/5923	-
dc.format.extent	4734717 bytes	-
dc.format.extent	136153 bytes	-
dc.format.mimetype	application/pdf	-
dc.format.mimetype	application/pdf	-
dc.language.iso	en	en
dc.publisher	School of Food Technology Institute of Agricultural Technology Suranaree University of Technology	en
dc.subject	Fish sauce	en
dc.subject	Fermentation	en
dc.subject	Fish sauce--Fermentation	en
dc.subject	Microorganisms in food	en
dc.subject	Microorganisms--Analysis	en
dc.subject	Combined cultures	en
dc.subject	Amino acids--Analysis	en
dc.title	Molecular-based techniques for quantification of starter cultures and monitoring of microbial profiles and their roles in fish sauce fermentation	en
dc.title.alternative	เทคนิคทางอณูวิทยาสำหรับวิเคราะห์กล้าเชื้อเชิงปริมาณและการติดตามรูปแบบจุลินทรีย์และบทบาทในกระบวนการหมักน้ำปลา	en
dc.type	Thesis	en
dc.degree.name	Doctor of Philosophy	-
dc.degree.level	Doctoral Degree	-
dc.degree.discipline	Food Technology	-
dc.degree.grantor	Suranaree University of Technology	-
Appears in Collections:	วิทยานิพนธ์ (Thesis)

Files in This Item:

File	Description	Size	Format
Abstract.pdf	Abstract	132.96 kB	Adobe PDF	View/Open
Fulltext.pdf	Fulltext	4.62 MB	Adobe PDF	View/Open