Suporntip Phattanayindee และผู้แต่งคนอื่นๆ. (2007) Changes in the composition of volatile compounds and lipids during processing of macadamia nuts. Chulalongkorn University:ม.ป.ท.Suporntip Phattanayindee และผู้แต่งคนอื่นๆ. 2007. Changes in the composition of volatile compounds and lipids during processing of macadamia nuts. ม.ป.ท.:Chulalongkorn University;Suporntip Phattanayindee และผู้แต่งคนอื่นๆ. Changes in the composition of volatile compounds and lipids during processing of macadamia nuts. ม.ป.ท.:Chulalongkorn University, 2007. Print.