Effects of sour curry temperature with fermented shrimp paste on surface hardness of tooth enamel
2011
Pojjanut Benjakul(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Dentistry. Department of Prosthetic Dentistry) | Paruhat Prommontri(Phuket Smile Dental Clinic, Phuket (Thailand)) | Chanya Chuenarrom(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Dentistry. Department of Prosthetic Dentistry) E-mail:[email protected] | Ureporn Leggat(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Dentistry. Department of Oral Biology and Occlusion)
Ключевые слова АГРОВОК
Библиографическая информация
Warasan Songkhla Nakharin (Chabap Witthayasat Lae Technology)
ISSN
0125-3395
Нумерация страниц
pp. 419-423
Другие темы
Thai sour curry; Microhardness; Enamel softening; Tooth enamel; Titratable acidity; Fermented shrimp paste; Kangsom; Surface hardness
Язык
Английский
Тип
Summary; Non-Conventional
2016-08-15
AGRIS AP
Поставщик данных
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