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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/20353
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dc.contributor.authorChaveewon Phunchaisrien_US
dc.date.accessioned2014-09-18T06:25:09Z-
dc.date.available2014-09-18T06:25:09Z-
dc.date.issued2006en_US
dc.identifier.govdocTh/N 634.6 C512Cen_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1400706en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/20353-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School, Chiang Mai University, 2006en_US
dc.subjectLycheeen_US
dc.subjectLychee -- Preservationen_US
dc.subjectLychee -- Processingen_US
dc.subjectCanned lycheeen_US
dc.titleCharacterisation of pigments, flavour components and cell structure of lychee (CV. Hong Huey) following high pressure processing = คุณลักษณะของเม็ดสี องค์ประกอบของกลิ่นและโครงสร้างเซลล์ลิ้นจี่พันธุ์ฮงฮวยที่ผ่านการแปรรูปด้วยความดันสูง / Chaveewon Phunchaisrien_US
dc.typeThesisen_US
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