Please use this identifier to cite or link to this item:
http://sutir.sut.ac.th:8080/jspui/handle/123456789/1808| Title: | Biogenic amines formation in fish sauce prepared from fresh and temperature-abused Indian anchovy |
| Authors: | Jirawat Yongsawatdigul |
| Keywords: | Biogenic amines formation;fish sauce prepared;Indian anchovy |
| Issue Date: | 2004 |
| Publisher: | School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology |
| Description: | โครงการหนึ่งอาจารย์หนึ่งผลงาน |
| URI: | http://sutir.sut.ac.th:8080/jspui/handle/123456789/1808 |
| Appears in Collections: | บทความ (Articles) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| BIB964_A.pdf | Abstract | 43.67 kB | Adobe PDF | View/Open |
| BIB964_F.pdf | Fulltext | 776.73 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.