Please use this identifier to cite or link to this item:
http://kb.psu.ac.th/psukb/handle/2016/12740| Title: | Properties and Changes during Fermentation of Salted Shrimp Paste as Affected by Quality of Row Material and Selected Halophilic Bacteria |
| Authors: | Soottawat Benjakul Jaksuma Pongsetkul Faculty of Agro-Industry (Food Technology) คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร |
| Keywords: | Bacillus (Bacteria) |
| Issue Date: | 2018 |
| Publisher: | Prince of Songkla University |
| Description: | Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2018 |
| URI: | http://kb.psu.ac.th/psukb/handle/2016/12740 |
| Appears in Collections: | 850 Thesis |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 424915.pdf | 6.12 MB | Adobe PDF | View/Open |
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