Antibacterial effects of Tom-Yum spicy using broth dilution method
2012
Kraithep, S.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Medical Technology) E-mail:[email protected] | Tipprapant, P.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Science) | Chonprachavit, C.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Medical Technology) | Palangnok, P.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Medical Technology) | Ngordkokkrod, K.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Medical Technology) | Kovavisatsut, T.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Medical Technology)
AGROVOC关键词
书目信息
页码
pp. 250-254
其它主题
Broth macrodilution method; Minimum inhibitory concentration; Antibacterial effect; Minimal bacterial concentration; Tom-yum spicy
语言
英语
类型
Summary; Non-Conventional
2016-08-15
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