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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/34692
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dc.contributor.authorTawatchai Teltathumen_US
dc.date.accessioned2014-09-19T04:50:51Z-
dc.date.available2014-09-19T04:50:51Z-
dc.date.issued2009en_US
dc.identifier.govdocTh 541.372 T234Pen_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1472144en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/34692-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School, Chiang Mai University, 2009en_US
dc.subjectElectrophoresisen_US
dc.subjectBiotechnologyen_US
dc.titleProteomic and molecular marker analysis for tenderness and toughness traits of chicken meat = การวิเคราะห์ทางโปรติโอมิกส์และเครื่องหมายโมเลกุล สำหรับลักษณะความนุ่มและเหนียวของเนื้อไก่ / Tawatchai Teltathumen_US
dc.typeThesisen_US
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