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dc.contributor.authorSamatcha Krungkaew
dc.date.accessioned2015-06-26T10:27:41Z
dc.date.available2015-06-26T10:27:41Z
dc.date.issued2010
dc.identifier.urihttp://repository.au.edu/handle/6623004553/7444
dc.descriptionStudent's Report (B.S.)--Assumption University, 2010.
dc.descriptionIncludes bibliography.
dc.format.extent62 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.otherFood -- Biotechnology
dc.subject.otherRicotta cheese
dc.subject.otherAcids
dc.titleEffect of acids on sensory, chemical, and physical characteristics of Ricotta cheese made from cow's milk, goat's milk, and buffalo's milk
dc.typeText
mods.edition1st ed.
mods.genreStudent Report
mods.location.physicalLocationAU Archives, 4th Floor (Cathedral of Learning)
thesis.degree.departmentSchool of Biotechnology
thesis.degree.disciplineBiotechnology
thesis.degree.grantorAssumption University
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science
au.identifier.bibno0020-2486
au.identifier.callnoStudent's Report FT4190 S187e 2010


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