Substitution of sulfur dioxide as antibrowning agent in dried apple rings using selected plant extracts keeping sensorial quality

au.identifier.bibno 0022-1284
au.identifier.callno Student's Report FT4190 A663s 2012
dc.contributor.author Araya Sreekaew
dc.date.accessioned 2015-06-26T10:28:27Z
dc.date.available 2015-06-26T10:28:27Z
dc.date.issued 2012
dc.description Student's Report (B.S.)--Assumption University, 2012.
dc.description Includes bibliography.
dc.format.extent ix, 72 p. : ill. ; 30 cm.
dc.format.mimetype application/pdf
dc.identifier.uri https://repository.au.edu/handle/6623004553/7751
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 Sulfur dioxide
dc.title Substitution of sulfur dioxide as antibrowning agent in dried apple rings using selected plant extracts keeping sensorial quality 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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