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Please use this identifier to cite or link to this item: https://sutir.sut.ac.th/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)

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