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dc.contributor.authorSoontharin Satjawatcharaphong
dc.date.accessioned2015-06-26T10:28:14Z
dc.date.available2015-06-26T10:28:14Z
dc.date.issued2006
dc.identifier.urihttp://repository.au.edu/handle/6623004553/7663
dc.descriptionStudent's Report (B.S.)--Assumption University, 2006.
dc.descriptionIncludes bibliography.
dc.format.extent73 p. : ill. ; 29 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.otherNoodles -- China
dc.subject.otherBiotechnology
dc.titleOpimization of Chinese noodle mixed with eith fish powder
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.bibno0019-0991
au.identifier.callnoStudent's Report FT4190 S711o 2006


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