Digital Object Identifier

	10.14457/KU.the.2006.703 Evaluation of Thai fish sauce qualities by near-infrared spectroscopy
รหัสดีโอไอ	10.14457/KU.the.2006.703
Title	Evaluation of Thai fish sauce qualities by near-infrared spectroscopy
Creator	Pitiporn Ritthiruangdej
Contributor	Thongchai Suwonsichon,
Publisher	Kasetsart University,
Publication Year	2549
Keyword	Food, Near infrared spectroscopy, Fish sauce

Kasetsart University

บรรณานุกรม

EndNote

APA

Pitiporn Ritthiruangdej และ Thongchai Suwonsichon. (2006) Evaluation of Thai fish sauce qualities by near-infrared spectroscopy. Kasetsart University,:ม.ป.ท. 10.14457/KU.the.2006.703

Chicago

Pitiporn Ritthiruangdej และ Thongchai Suwonsichon. 2006. Evaluation of Thai fish sauce qualities by near-infrared spectroscopy. ม.ป.ท.:Kasetsart University,; 10.14457/KU.the.2006.703

MLA

Pitiporn Ritthiruangdej และ Thongchai Suwonsichon. Evaluation of Thai fish sauce qualities by near-infrared spectroscopy. ม.ป.ท.:Kasetsart University, 2006. Print. 10.14457/KU.the.2006.703

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