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dc.contributor.authorPathirage, Nirasha Lakmini Horana
dc.date.accessioned2015-06-26T10:27:59Z
dc.date.available2015-06-26T10:27:59Z
dc.date.issued2010
dc.identifier.urihttp://repository.au.edu/handle/6623004553/7552
dc.descriptionStudent's Report (B.S.)--Assumption University, 2010.
dc.descriptionIncludes bibliography.
dc.format.extent73 p. : ill. ; 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.otherBiotechnology
dc.subject.otherAnti-Bacterial Agents
dc.subject.otherSoy flour
dc.subject.otherSoybean
dc.subject.otherBacterial growth
dc.titleComparison of the antimicrobial activity of raw soy beans, soy flour and roasted soy beans on bacterial growth
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.bibno0020-2523
au.identifier.callnoStudent's Report FT4190 P297c 2010


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