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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/7885
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dc.contributor.authorBenjamas Sangnarken_US
dc.date.accessioned2014-09-17T07:41:21Z-
dc.date.available2014-09-17T07:41:21Z-
dc.date.issued2007en_US
dc.identifier.govdocTh 660.2945 B468Ren_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1421482en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/7885-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School, Chiang Mai University, 2007en_US
dc.subjectColloidsen_US
dc.subjectFood Analysisen_US
dc.subjectFood -- Analysisen_US
dc.subjectHydrocolloidsen_US
dc.titleReduction of the D-Limonin content with hydrocolloids in ultra-high pressure treated lime juice = การลดความขมด้วยไฮโดรคอลลอยด์ในน้ำมะนาวที่ผ่านกระบวนการใช้ความดันสูง / Benjamas Sangnarken_US
dc.typeIndependent studyen_US
Appears in Collections:AGRO: Independent Study (IS)

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food0907bs_app.pdf921.97 kBAdobe PDFView/Open
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