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Improvement of malolactic fermentation by controlled addition of malolactic bacteria and by using genetic engineering technique /
Author
Waratsanee Siriyotha.
Published
Department of Biotechnology, Faculty of Technology, Khon Kaen University,
Call Number
Pro.re.TE/Bi W253 2004
Location
Central Library
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Volatile contents and flavor of dry sausages /
Author
On-Anong Chaiyachet.
Published
Department of Biotechnology, Faculty of Technology, Khon Kaen University,
Call Number
Pro.re.TE/Bi O58 2004
Location
Central Library
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