Iodine stability and sensory quality of fermented fish and fish sauce fermented by using iodated salt /

Description

Thesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2008. / LICL has E-Thesis 0036 ; please contact computer services.

Links & Downloads

1. http://mulinet3.li.mahidol.ac.th/thesis/2551/cd412/4838150.pdf

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Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/398142765
Date	January 2008
Creators	Boualapha Chanthilath, Visith Chavasit,
Source Sets	OCLC
Language	English
Detected Language	English
Source	Abstract