Duangporn Sangplang. 2002. Efficacies of using a mixture of organic acids and chlorine dioxide in reducing the numbers of Salmonella Typhimurium in processing of frozen chicken. Field of Study Food and Nutritional Toxicology, Mahidol University;
Duangporn Sangplang. (2002) Efficacies of using a mixture of organic acids and chlorine dioxide in reducing the numbers of Salmonella Typhimurium in processing of frozen chicken . Mahidol University/Bangkok.
Duangporn Sangplang. Efficacies of using a mixture of organic acids and chlorine dioxide in reducing the numbers of Salmonella Typhimurium in processing of frozen chicken. . Bangkok:Mahidol University, 2002.
Duangporn Sangplang. (2002) Efficacies of using a mixture of organic acids and chlorine dioxide in reducing the numbers of Salmonella Typhimurium in processing of frozen chicken . Mahidol University/Bangkok.