Thawatchai Supavititpatana. 2007. Effects of high pressure on physicochemical properties of ostrich-meat yor (Thai sausage) blended with non-meat proteins. Field of Study Food Science and Technology, Chiang Mai University;
Thawatchai Supavititpatana. (2007) Effects of high pressure on physicochemical properties of ostrich-meat yor (Thai sausage) blended with non-meat proteins . Chiang Mai University/Chiang Mai.
Thawatchai Supavititpatana. Effects of high pressure on physicochemical properties of ostrich-meat yor (Thai sausage) blended with non-meat proteins. . Chiang Mai:Chiang Mai University, 2007.
Thawatchai Supavititpatana. (2007) Effects of high pressure on physicochemical properties of ostrich-meat yor (Thai sausage) blended with non-meat proteins . Chiang Mai University/Chiang Mai.