Formulation and study the effect of storage time on sensory qualities and chemical changes of spice rich chicken satay

au.identifier.bibno 0021-1929
au.identifier.callno Student's Report FT4190 R955f 2012
dc.contributor.author Rusiru Karunaratne
dc.date.accessioned 2015-06-26T10:28:28Z
dc.date.available 2015-06-26T10:28:28Z
dc.date.issued 2012
dc.description Student's Report (B.S.)--Assumption University, 2012.
dc.description Includes bibliography.
dc.format.extent vii, 57 p. : ill. ; 30 cm.
dc.format.mimetype application/pdf
dc.identifier.uri https://repository.au.edu/handle/6623004553/7758
dc.language.iso eng
dc.publisher Bangkok : Assumption University
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.
dc.subject.other Food -- Biotechnology
dc.subject.other Biotechnology
dc.subject.other Chicken satay
dc.title Formulation and study the effect of storage time on sensory qualities and chemical changes of spice rich chicken satay en_US
dc.type Text
mods.edition 1st ed.
mods.genre Student Report
mods.location.physicalLocation AU Archives, 4th Floor (Cathedral of Learning)
thesis.degree.department School of Biotechnology
thesis.degree.discipline Biotechnology
thesis.degree.grantor Assumption University
thesis.degree.level Undergraduate
thesis.degree.name Bachelor of Science
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