©2013 National Research Council of Thailand
Ratana Watanapaisantrakul. 2004. Iron fortification in different kinds of soy sauce by using various fortificants : sensory acceptability, shelf stability and dialyzability. Field of Study Food and Nutrition for Development, Mahidol University;
Ratana Watanapaisantrakul. (2004) Iron fortification in different kinds of soy sauce by using various fortificants : sensory acceptability, shelf stability and dialyzability . Mahidol University/Bangkok.
Ratana Watanapaisantrakul. Iron fortification in different kinds of soy sauce by using various fortificants : sensory acceptability, shelf stability and dialyzability. . Bangkok:Mahidol University, 2004.
Ratana Watanapaisantrakul. (2004) Iron fortification in different kinds of soy sauce by using various fortificants : sensory acceptability, shelf stability and dialyzability . Mahidol University/Bangkok.