©2013 National Research Council of Thailand
Karn และผู้แต่งคนอื่นๆ. 2009. Shelf stability, sensory qualities and bioavailability of iron-fortified curry powder. Institute of Nutrition, Mahidol University;
Karn และผู้แต่งคนอื่นๆ. (2009) Shelf stability, sensory qualities and bioavailability of iron-fortified curry powder . Mahidol University/Bangkok.
Karn และผู้แต่งคนอื่นๆ. Shelf stability, sensory qualities and bioavailability of iron-fortified curry powder. . Bangkok:Mahidol University, 2009.
Karn และผู้แต่งคนอื่นๆ. (2009) Shelf stability, sensory qualities and bioavailability of iron-fortified curry powder . Mahidol University/Bangkok.