1. Thaksin University
  2. Faculty / Faculty Establishment Project
  3. Faculty of Science and Digital Innovation
  4. Theses
Please use this identifier to cite or link to this item: http://ir.tsu.ac.th/xmlui/123456789/857
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dc.contributor.advisorSappasith Klomklaoth_TH
dc.contributor.advisorSuppasil Maneeratth_TH
dc.contributor.advisorHansen,Egon Bechth_TH
dc.contributor.authorPakteera Sripokarth_TH
dc.contributor.authorภัคธีรา ศรีโภคาth_TH
dc.date.accessioned2024-07-31T04:47:46Z-
dc.date.available2024-07-31T04:47:46Z-
dc.date.issued2022-
dc.identifier.urihttp://ir.tsu.ac.th/xmlui/123456789/857-
dc.descriptionThesis (Ph.D. (Biotechnology)) -- Thaksin University, 2022.th_TH
dc.language.isoenth_TH
dc.publisherThaksin Universityth_TH
dc.subjectFish pasteth_TH
dc.subjectCondimentth_TH
dc.subjectFish -- Fermentationth_TH
dc.titleProduction, Characteristics and Changes During Fermentation of Fermented Fish Paste (Ka Pi Plaa) Produced From Freshwater Fishth_TH
dc.title.alternativeการผลิต คุณสมบัติ และการเปลี่ยนแปลงระหว่างการหมักของกะปิปลาที่ผลิตจากปลาน้ำจืดth_TH
dc.typeThesisth_TH
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