Iodine fortification in Som-Fak and its characteristics during fermentation, storage and after cooking
Iodine fortification in Som-Fak and its characteristics during fermentation, storage and after cooking
ชื่อเรื่อง :
Iodine fortification in Som-Fak and its characteristics during fermentation, storage and after cooking
ปี :
2003
หมวด :
วิทยานิพนธ์
ผู้แต่ง :
Numphung Rujithamkul
ผู้แต่งร่วม :
-

Numphung Rujithamkul. 2003. Iodine fortification in Som-Fak and its characteristics during fermentation, storage and after cooking. Field of Study Nutrition, Mahidol University;

Numphung Rujithamkul. (2003) Iodine fortification in Som-Fak and its characteristics during fermentation, storage and after cooking . Mahidol University/Bangkok.

Numphung Rujithamkul. Iodine fortification in Som-Fak and its characteristics during fermentation, storage and after cooking. . Bangkok:Mahidol University, 2003.

Numphung Rujithamkul. (2003) Iodine fortification in Som-Fak and its characteristics during fermentation, storage and after cooking . Mahidol University/Bangkok.

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Iodine fortification in Som-Fak and its characteristics during fermentation, storage and after cooking
Numphung Rujithamkul
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