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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/20421
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dc.contributor.authorKatekan Dajantaen_US
dc.date.accessioned2014-09-18T06:25:49Z-
dc.date.available2014-09-18T06:25:49Z-
dc.date.issued2010en_US
dc.identifier.govdocTh 633.34 K19Pen_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1480144en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/20421-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School, Chiang Mai University, 2010en_US
dc.subjectSoybean as fooden_US
dc.subjectSoybean productsen_US
dc.subjectBacillus subtilisen_US
dc.titleProduction of high nutritional fermented soybean (Thua Nao) by Bacillus subtilis = การผลิตถั่วเหลืองหมัก (ถั่วเน่า) ที่มีคุณค่าทางโภชนาการสูงโดยเชื้อบาซิลลัส ซับทิลิส / Katekan Dajantaen_US
dc.typeThesisen_US
Appears in Collections:AGRO: Theses

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