Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/10307
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dc.contributor.advisorSunisa Siripongvutikorn-
dc.contributor.authorRomson Seah-
dc.date.accessioned2016-07-11T07:20:18Z-
dc.date.available2016-07-11T07:20:18Z-
dc.date.issued2010-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/10307-
dc.descriptionThesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2010th_TH
dc.language.isoenth_TH
dc.publisherPrince of Songkla Universityth_TH
dc.subjectFood Storageth_TH
dc.subjectFood Preservationth_TH
dc.subjectHerbs Therapeutic use Thailandth_TH
dc.titleAntioxidant and / or Antibacterial of Keang-hleung Paste and its Shelf-lifeth_TH
dc.typeThesisth_TH
dc.contributor.departmentFaculty of Agro-Industry (Food Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร-
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