ผลของวิธีการปรุงสุกที่แตกต่างกันต่อปริมาณไอโอดีนในเนื้อปลาดุก | Effects of different cooking methods on iodine content in catfish (Clarias macrocephalus) flesh
2017
Jutaporn Jitjaroen(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Animal Science) | Wirawan Junlapho(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Animal Science) | Sukanya Rattanatabtimtong(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Animal Science)
AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
