Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria
Thesis (Ph.D., (Microbiology ))--Prince of Songkla University, 2014
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| Format: | Theses and Dissertations |
| Language: | English |
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Prince of Songkla University
2015
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| Online Access: | http://kb.psu.ac.th/psukb/handle/2010/9937 |
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| Institution: | Prince of Songkhla University |
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th-psu.2010-99372015-10-27T06:51:06Z Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria การเพิ่มคุณค่าผลิตภัณฑ์แหนมโดยใช้กล้าเชื้อแลกติกแอสิตแบคทีเรียที่ผลิตกาบา (Y-aminobutyric acid) Anussara Ratanaburee Duangporn Kantachote Faculty of Science (Microbiology) คณะวิทยาศาสตร์ ภาควิชาจุลชีววิทยา Fermented food Aminobutyric acid Economic value added Lactic acid bacteria Thesis (Ph.D., (Microbiology ))--Prince of Songkla University, 2014 2015-10-27T06:51:06Z 2015-10-27T06:51:06Z 2014 Thesis http://kb.psu.ac.th/psukb/handle/2010/9937 en application/pdf Prince of Songkla University |
| institution |
Prince of Songkhla University |
| building |
Khunying Long Athakravi Sunthorn Learning Resources Center |
| continent |
Asia |
| country |
Thailand Thailand |
| content_provider |
Khunying Long Athakravi Sunthorn Learning Resources Center |
| collection |
PSU Knowledge Bank |
| language |
English |
| topic |
Fermented food Aminobutyric acid Economic value added Lactic acid bacteria |
| spellingShingle |
Fermented food Aminobutyric acid Economic value added Lactic acid bacteria Anussara Ratanaburee Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria |
| description |
Thesis (Ph.D., (Microbiology ))--Prince of Songkla University, 2014 |
| author2 |
Duangporn Kantachote |
| author_facet |
Duangporn Kantachote Anussara Ratanaburee |
| format |
Theses and Dissertations |
| author |
Anussara Ratanaburee |
| author_sort |
Anussara Ratanaburee |
| title |
Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria |
| title_short |
Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria |
| title_full |
Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria |
| title_fullStr |
Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria |
| title_full_unstemmed |
Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria |
| title_sort |
value enhancement of fermented ground pork product using y-aminobutyric acid producing starter lactic acid bacteria |
| publisher |
Prince of Songkla University |
| publishDate |
2015 |
| url |
http://kb.psu.ac.th/psukb/handle/2010/9937 |
| _version_ |
1681754162176458752 |