Philaiphark Choomark. (1995) Effect of rice, guava and tangerine on the formation of some volatile N-nitroso compounds from broiled cuttle fish in simulated gastric condition. Mahidol University,:ม.ป.ท.Philaiphark Choomark. 1995. Effect of rice, guava and tangerine on the formation of some volatile N-nitroso compounds from broiled cuttle fish in simulated gastric condition. ม.ป.ท.:Mahidol University,;Philaiphark Choomark. Effect of rice, guava and tangerine on the formation of some volatile N-nitroso compounds from broiled cuttle fish in simulated gastric condition. ม.ป.ท.:Mahidol University, 1995. Print.