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Development of method for determination of lead, iodine and protein content in fish sauce

2014

Somjing Roongjang(Chiang Mai University, Chiang Mai (Thailand). Faculty of Pharmacy. Department of Pharmaceutical Sciences) E-mail:[email protected] | Umaporn Pusod(Chiang Mai University, Chiang Mai (Thailand). Faculty of Pharmacy. Division of Research and International Relations Affairs) | Prapart Phooviang(Chiang Mai University, Chiang Mai (Thailand). Faculty of Pharmacy. Department of Pharmaceutical Sciences) | Khesorn Nantachit(Chiang Mai University, Chiang Mai (Thailand). Faculty of Pharmacy. Department of Pharmaceutical Sciences)

AGROVOC Keywords
contamination fish products fish sauce iodine lead protein proteins quantitative analysis sauces
Bibliographic information
ISSN 1685-1994
Pagination
383-390
Language
English
Note
Summary (En)
Type
Summary; Non-Conventional
Corporate Author
Chiang Mai University, Chiang Mai (Thailand)
2019-01-15
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