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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/20357
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dc.contributor.authorPiyawan Supavititpatanaen_US
dc.date.accessioned2014-09-18T06:25:13Z-
dc.date.available2014-09-18T06:25:13Z-
dc.date.issued2007en_US
dc.identifier.govdocTh 660.62 P694Een_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1418596en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/20357-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School, Chiang Mai University, 2007en_US
dc.subjectMicrobiologyen_US
dc.subjectStreptococcus thermophilusen_US
dc.subjectYogurten_US
dc.titleEffects of streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and yogurt ingredients on properties of corn milk yogurt = ผลของ streptococcus thermophilus, Lactobacillus delbrueckii subsp.bulgaricus และส่วนผสมของโยเกิร์ตต่อสมบัติของโยเกิร์ตน้ำนมข้าวโพด / Piyawan Supavititpatanaen_US
dc.typeThesisen_US
Appears in Collections:AGRO: Theses

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