Effect of acids on sensory, chemical, and physical characteristics of Ricotta cheese made from cow's milk, goat's milk, and buffalo's milk

au.identifier.bibno 0020-2486
au.identifier.callno Student's Report FT4190 S187e 2010
dc.contributor.author Samatcha Krungkaew
dc.date.accessioned 2015-06-26T10:27:41Z
dc.date.available 2015-06-26T10:27:41Z
dc.date.issued 2010
dc.description Student's Report (B.S.)--Assumption University, 2010.
dc.description Includes bibliography.
dc.format.extent 62 p. ; 30 cm.
dc.format.mimetype application/pdf
dc.identifier.uri https://repository.au.edu/handle/6623004553/7444
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 Ricotta cheese
dc.subject.other Acids
dc.title Effect of acids on sensory, chemical, and physical characteristics of Ricotta cheese made from cow's milk, goat's milk, and buffalo's milk 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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