Product development of Portuguese sausage (chorizo) substituting fat with mung bean flour based mung bean flour based
Product development of Portuguese sausage (chorizo) substituting fat with mung bean flour based mung bean flour based
au.identifier.callno | Student's Report X6p 2019 | |
dc.contributor.author | Ximenes, Claudia | |
dc.date.accessioned | 2020-12-02T08:32:29Z | |
dc.date.available | 2020-12-02T08:32:29Z | |
dc.date.issued | 2019 | |
dc.description | Student's Report (B.S.)--Assumption University, 2019. | en_US |
dc.description | Includes bibliography. | en_US |
dc.format.extent | v, 65 p. ; 30 cm. | en_US |
dc.format.mimetype | application/pdf | en_US |
dc.identifier.uri | https://repository.au.edu/handle/6623004553/24140 | |
dc.language.iso | eng | en_US |
dc.publisher | Bangkok : Assumption University | en_US |
dc.rights | This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner. | en_US |
dc.rights.holder | Assumption University | en_US |
dc.subject | Portuguese sausage | en_US |
dc.subject | Fat chorizo | en_US |
dc.subject | Product development | en_US |
dc.title | Product development of Portuguese sausage (chorizo) substituting fat with mung bean flour based mung bean flour based | en_US |
dc.type | Text | en_US |
mods.genre | Student Report | en_US |
mods.location.physicalLocation | AU Archives, 4th Floor (Cathedral of Learning) | en_US |
thesis.degree.department | School of Biotechnology | en_US |
thesis.degree.discipline | Food Technology | en_US |
thesis.degree.grantor | Assumption University | en_US |
thesis.degree.level | Bachelor | en_US |
thesis.degree.name | Bachelor of Science | en_US |
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