effect of salt concentration and pH in steamed soy bean on the pro tease activity released by Aspergillus oryzae for koji production ,ឥទ្ធិពលនៃកំហាប់អំបិលនិងpHក្នុងសណ្តែកសៀងចំហុយទៅលើសកម្មភាពអង់ស៊ីមប្រូតេអាសដែលបញ្ចេញដោយផ្សិតAspergillus oryzae សម្រាប់ការផលិតកូដិ
by PHON SOTHARITH ,ផុនសុរិទ្ធិ.
Material type:
BookPublisher: phnom penh rua 2017Description: ix;40p; ill; 29cm.DDC classification: AGI PHO 2017 B610 Or.1 Online resources: Click here to access online
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Library Block B B610 | AGI PHO 2017 B610 Or.7 (Browse shelf) | Available | |
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Library Block B B610 | AGI PHO 2017 B610 Or.8 (Browse shelf) | Available |
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