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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/28479
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dc.contributor.authorKraisri Pisithkulen_US
dc.date.accessioned2014-09-19T01:48:15Z-
dc.date.available2014-09-19T01:48:15Z-
dc.date.issued2009en_US
dc.identifier.govdocTh 641.3318 K89Pen_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1472147en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/28479-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School, Chiang Mai University, 2009en_US
dc.subjectRice -- field experimentsen_US
dc.subjectPostharvest technologyen_US
dc.titlePhysico-chemical properties and cooking quality of freshly harvested paddy cv. Khao Dawk Mali 105 as affected by accelerated aging factors = สมบัติทางเคมีกายภาพและคุณภาพการหุงต้มของข้าวใหม่พันธุ์ขาวดอกมะลิ 105 เมื่อถูกทำให้เก่าด้วยปัจจัยการเร่งอายุ / Kraisri Pisithkulen_US
dc.typeThesisen_US
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