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dc.contributor.authorKittithat Yongsirasawad
dc.date.accessioned2016-11-28T07:41:41Z
dc.date.available2016-11-28T07:41:41Z
dc.date.issued2015
dc.identifier.urihttp://repository.au.edu/handle/6623004553/18435
dc.descriptionStudent's Report (B.S.)--Assumption University, 2015.en_US
dc.descriptionIncludes bibliography.en_US
dc.format.extent1 v. (various pagings) ; 30 cm.en_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoengen_US
dc.publisherBangkok : Assumption Universityen_US
dc.rightsThis work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.en_US
dc.subject.otherCoconut productsen_US
dc.subject.otherFood -- Biotechnologyen_US
dc.titleThe study the effect of emulsifiers and churning temperatures on textural property of coconut milk butteren_US
dc.typeTexten_US
dc.rights.holderAssumption Universityen_US
mods.genreStudent Reporten_US
mods.location.physicalLocationAU Archives, 4th Floor (Cathedral of Learning)en_US
thesis.degree.departmentSchool of Biotechnologyen_US
thesis.degree.disciplineFood Technologyen_US
thesis.degree.grantorAssumption Universityen_US
thesis.degree.levelBacheloren_US
thesis.degree.nameBachelor of Scienceen_US
au.identifier.bibno0022-5027
au.identifier.callnoStudent's Report FT 4190 K62s 2015


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