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dc.contributor.authorThidarat Udchachonand
dc.date.accessioned2015-06-26T10:27:45Z
dc.date.available2015-06-26T10:27:45Z
dc.date.issued2013
dc.identifier.urihttp://repository.au.edu/handle/6623004553/7467
dc.descriptionStudent's Report (B.S.)--Assumption University, 2013.
dc.descriptionIncludes bibliography.
dc.format.extentvi, 63 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.otherAntibacterial agents
dc.subject.otherFood -- Microbiology
dc.subject.otherThai red curry (Kang-kati)
dc.titleNatural antibacterial activity of Thai curry paste in Thai red curry (Kang-kati) model on salmonella sp. and listeria monocytogenes
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.bibno0022-1292
au.identifier.otherStudent's Report AI4290 T428n 2013


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