©2013 National Research Council of Thailand
Chawhiwan Kaviruch. 2002. Effects of frying methods and types of cooking oil on total fat, cholesterol content and fatty acid pattern of five species of commonly consumed marine fish. Field of Study Food and Nutrition for Development, Mahidol University;
Chawhiwan Kaviruch. (2002) Effects of frying methods and types of cooking oil on total fat, cholesterol content and fatty acid pattern of five species of commonly consumed marine fish . Mahidol University/Bangkok.
Chawhiwan Kaviruch. Effects of frying methods and types of cooking oil on total fat, cholesterol content and fatty acid pattern of five species of commonly consumed marine fish. . Bangkok:Mahidol University, 2002.
Chawhiwan Kaviruch. (2002) Effects of frying methods and types of cooking oil on total fat, cholesterol content and fatty acid pattern of five species of commonly consumed marine fish . Mahidol University/Bangkok.