OPAC : Khon Kaen University Library

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Ethanol production from sweet Sorghum juice and yeast physiology under metal and low-cost Nitogen source supplementations : Final report = การผลิตเอทานอลจากน้ำคั้นลำต้นข้าวฟ่างหวานและสรีระวิทยาของยีสต...

Author

Pattana Laopaiboon Kku-te.

Published

Department of Biotechnology, Faculty of Technology, Khon Kaen University],

Call Number

TP P315 2014

Location

Central Library

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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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Kinetics and physiology of Saccharomyces cerevisiae immobilized on sweet sorghum stalk in batch, repeated-batch and continuous ethanol fermentation : Final report = จลนพลศาสตร์และสรีรวิทยาของ Saccharo...

Author

Lakkana Laopaiboon Kku-te.

Published

Department of Biotechnology, Faculty of Technology, Khon Kaen University],

Call Number

QK L192 2014

Location

Central Library

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Study on the immunomodulating activity of Chinese preparations : A1 /

Author

Alissara Srivattana.

Published

Department of Biotechnology Faculty of Technology Khon Kaen University,

Call Number

QR183 A414,QW800 A413

Location

Medical Library
Pharmaceutical Sciences Library
Central Library
Veterinary Medicine 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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Found: 5 Titles

Improvement of malolactic fermentation by controlled addition of malolactic bacteria and by using genetic engineering technique /

Kinetics and physiology of Saccharomyces cerevisiae immobilized on sweet sorghum stalk in batch, repeated-batch and continuous ethanol fermentation : Final report = จลนพลศาสตร์และสรีรวิทยาของ Saccharo...

Study on the immunomodulating activity of Chinese preparations : A1 /

Volatile contents and flavor of dry sausages /

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Found: 5 Titles

Improvement of malolactic fermentation by controlled addition of malolactic bacteria and by using genetic engineering technique /

Kinetics and physiology of Saccharomyces cerevisiae immobilized on sweet sorghum stalk in batch, repeated-batch and continuous ethanol fermentation : Final report = จลนพลศาสตร์และสรีรวิทยาของ Saccharo...

Study on the immunomodulating activity of Chinese preparations : A1 /

Volatile contents and flavor of dry sausages /

About us

Statistics

Recent News

Useful Links

Contact Us