Natural antibacterial activity of Thai red curry paste in Thai red curry (kang panaeng) model against salmonella sp. and listeria monocytogenes

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au.identifier.bibno0022-1295
au.identifier.callnoStudent's Report FT4190 R237n 2013
dc.contributor.authorRattikarn Thapratananun
dc.date.accessioned2015-06-26T10:28:25Z
dc.date.available2015-06-26T10:28:25Z
dc.date.issued2013
dc.descriptionStudent's Report (B.S.)--Assumption University, 2013.
dc.descriptionIncludes bibliography.
dc.format.extentv, 61 p. ; 30 cm.
dc.format.mimetypeapplication/pdf
dc.identifier.urihttps://repository.au.edu/handle/6623004553/7738
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.otherFood contamination
dc.titleNatural antibacterial activity of Thai red curry paste in Thai red curry (kang panaeng) model against salmonella sp. and listeria monocytogenesen_US
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
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