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dc.contributor.authorThao, Lam Thi Thu
dc.date.accessioned2015-06-26T10:08:50Z
dc.date.available2015-06-26T10:08:50Z
dc.date.issued2012
dc.identifier.urihttp://repository.au.edu/handle/6623004553/3053
dc.descriptionProject Report (M.S.)--Assumption University, 2012.
dc.descriptionIncludes bibliography.
dc.format.extentvi, 50 p. ; 30 cm.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherBangkok : Assumption University
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.
dc.subject.otherMicrowave heating
dc.subject.otherBacteriology
dc.subject.otherMicrobiology
dc.subject.otherBiotechnology
dc.titleEffect of processing parameters and composition of food on the bactericidal efficiency of microwave heating
dc.typeText
mods.edition1st ed.
mods.genreProject Report
mods.location.physicalLocationAU Archives, 4th Floor (Cathedral of Learning)
thesis.degree.departmentSchool of Biotechnology
thesis.degree.disciplineFood Biotechnology
thesis.degree.grantorAssumption University
thesis.degree.levelMasters
thesis.degree.nameMaster of Science
au.identifier.bibno0021-2867
au.identifier.callnoProject Report FB8000 T367e 2012


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