1. Suranaree University of Technology
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  4. School of Food Technology
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Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/1808
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dc.contributor.authorJirawat Yongsawatdigul-
dc.date.accessioned2008-08-24T13:42:24Z-
dc.date.available2008-08-24T13:42:24Z-
dc.date.issued2004-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/1808-
dc.descriptionโครงการหนึ่งอาจารย์หนึ่งผลงานen
dc.format.extent795374 bytes-
dc.format.extent44722 bytes-
dc.format.mimetypeapplication/pdf-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.publisherSchool of Food Technology, Institute of Agricultural Technology, Suranaree University of Technologyen
dc.subjectBiogenic amines formationen
dc.subjectfish sauce prepareden
dc.subjectIndian anchovyen
dc.titleBiogenic amines formation in fish sauce prepared from fresh and temperature-abused Indian anchovyen
dc.typeArticleen
Appears in Collections:บทความ (Articles)

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