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dc.contributor.authorPimchanok Lawhiranthaworn
dc.date.accessioned2018-10-25T06:54:08Z
dc.date.available2018-10-25T06:54:08Z
dc.date.issued2016
dc.identifier.urihttp://repository.au.edu/handle/6623004553/21394
dc.descriptionStudent's Report (B.S.)--Assumption University, 2016.en_US
dc.descriptionIncludes bibliography.en_US
dc.format.extentv, 70 p. : ill. ; 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.subjectToddy palm producten_US
dc.subjectOsmotic dehydrationen_US
dc.subjectInfusion methoden_US
dc.subjectVacuum methoden_US
dc.subjectFreeze-dryingen_US
dc.subjectMango syrupen_US
dc.titleThe study the effect of freeze-drying on mango syrup osmotic dehydrated toddy palmen_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.callnoStudent's Report FT 4190 P664s 2016


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