©2013 National Research Council of Thailand
Sumonmas Hongdusanee. 2002. Changes of acidity and soluble iron contents in the vegetables boiled at various times. Field of Study Nutrition, Mahidol University;
Sumonmas Hongdusanee. (2002) Changes of acidity and soluble iron contents in the vegetables boiled at various times . Mahidol University/Bangkok.
Sumonmas Hongdusanee. Changes of acidity and soluble iron contents in the vegetables boiled at various times. . Bangkok:Mahidol University, 2002.
Sumonmas Hongdusanee. (2002) Changes of acidity and soluble iron contents in the vegetables boiled at various times . Mahidol University/Bangkok.