Boualapha Chanthilath. 2008. Iodine stability and sensory quality of fermented fish and fish sauce produced by using iodated salt. Field of Study Food and Nutrition for Development, Mahidol University;

Boualapha Chanthilath. Iodine stability and sensory quality of fermented fish and fish sauce produced by using iodated salt. . Bangkok:Mahidol University, 2008.

Boualapha Chanthilath. (2008) Iodine stability and sensory quality of fermented fish and fish sauce produced by using iodated salt . Mahidol University/Bangkok.