Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria
| dc.contributor.advisor | Duangporn Kantachote | |
| dc.contributor.author | Anussara Ratanaburee | |
| dc.contributor.department | Faculty of Science (Microbiology) | |
| dc.contributor.department | คณะวิทยาศาสตร์ ภาควิชาจุลชีววิทยา | |
| dc.date.accessioned | 2015-10-27T06:51:06Z | |
| dc.date.available | 2015-10-27T06:51:06Z | |
| dc.date.issued | 2014 | |
| dc.description | Thesis (Ph.D., (Microbiology ))--Prince of Songkla University, 2014 | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2010/9937 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Fermented food | en_US |
| dc.subject | Aminobutyric acid | en_US |
| dc.subject | Economic value added | en_US |
| dc.subject | Lactic acid bacteria | en_US |
| dc.title | Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria | en_US |
| dc.title.alternative | การเพิ่มคุณค่าผลิตภัณฑ์แหนมโดยใช้กล้าเชื้อแลกติกแอสิตแบคทีเรียที่ผลิตกาบา (Y-aminobutyric acid) | en_US |
| dc.type | Thesis | en_US |