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dc.contributor.authorShakil, Sabiha
dc.date.accessioned2015-06-26T10:28:26Z
dc.date.available2015-06-26T10:28:26Z
dc.date.issued2006
dc.identifier.urihttp://repository.au.edu/handle/6623004553/7745
dc.descriptionStudent's Report (B.S.)--Assumption University, 2006.
dc.descriptionIncludes bibliography.
dc.format.extent31 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.otherFood -- Microbiology
dc.subject.otherBacteria
dc.subject.otherProbiotics
dc.titleInfluence of spices on the antimicrobial activity of probiotics in minced chicken
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.bibno0018-8516
au.identifier.callnoStudent's Report FT4190 S527i 2006


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