©2013 National Research Council of Thailand
Preeyacha Nopburabutr. 2002. Double fortification of fish sauce, mixed fish sauce and salt brine for cooking : nutrient stability and sensory acceptability. Field of Study Food and Nutrition for Development, Mahidol University;
Preeyacha Nopburabutr. (2002) Double fortification of fish sauce, mixed fish sauce and salt brine for cooking : nutrient stability and sensory acceptability . Mahidol University/Bangkok.
Preeyacha Nopburabutr. Double fortification of fish sauce, mixed fish sauce and salt brine for cooking : nutrient stability and sensory acceptability. . Bangkok:Mahidol University, 2002.
Preeyacha Nopburabutr. (2002) Double fortification of fish sauce, mixed fish sauce and salt brine for cooking : nutrient stability and sensory acceptability . Mahidol University/Bangkok.