Properties and Changes during Fermentation of Salted Shrimp Paste as Affected by Quality of Row Material and Selected Halophilic Bacteria

Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/12740

Full metadata record

DC Field	Value	Language
dc.contributor.advisor	Soottawat Benjakul	-
dc.contributor.author	Jaksuma Pongsetkul	-
dc.date.accessioned	2020-03-23T07:07:42Z	-
dc.date.available	2020-03-23T07:07:42Z	-
dc.date.issued	2018	-
dc.identifier.uri	http://kb.psu.ac.th/psukb/handle/2016/12740	-
dc.description	Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2018	en_US
dc.publisher	Prince of Songkla University	en_US
dc.subject	Bacillus (Bacteria)	en_US
dc.title	Properties and Changes during Fermentation of Salted Shrimp Paste as Affected by Quality of Row Material and Selected Halophilic Bacteria	en_US
dc.type	Thesis	en_US
dc.contributor.department	Faculty of Agro-Industry (Food Technology)	-
dc.contributor.department	คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร	-
Appears in Collections:	850 Thesis

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