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Ikrawan และผู้แต่งคนอื่นๆ. 1997. The effect of fermentation and soaking times on pyrazine and acidity concentration of Thai forastero cocoa beans. Graduate School, Kasetsart University;
Ikrawan และผู้แต่งคนอื่นๆ. (1997) The effect of fermentation and soaking times on pyrazine and acidity concentration of Thai forastero cocoa beans . Kasetsart University/Bangkok.
Ikrawan และผู้แต่งคนอื่นๆ. The effect of fermentation and soaking times on pyrazine and acidity concentration of Thai forastero cocoa beans. . Bangkok:Kasetsart University, 1997.
Ikrawan และผู้แต่งคนอื่นๆ. (1997) The effect of fermentation and soaking times on pyrazine and acidity concentration of Thai forastero cocoa beans . Kasetsart University/Bangkok.