Piengjai Kajornnipat. 1992. Effect of temperature and pH on vibrio mimicus and vibrio parahaemolyticus in semicooked seafood under various condition. Faculty of Graduate Studies, Mahidol University;
Piengjai Kajornnipat. (1992) Effect of temperature and pH on vibrio mimicus and vibrio parahaemolyticus in semicooked seafood under various condition . Mahidol University/Bangkok.
Piengjai Kajornnipat. Effect of temperature and pH on vibrio mimicus and vibrio parahaemolyticus in semicooked seafood under various condition. . Bangkok:Mahidol University, 1992.
Piengjai Kajornnipat. (1992) Effect of temperature and pH on vibrio mimicus and vibrio parahaemolyticus in semicooked seafood under various condition . Mahidol University/Bangkok.