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:chanya.ch@psu.ac.th | Ureporn Leggat(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Dentistry. Department of Oral Biology and Occlusion)
AGROVOC关键词
书目信息
Warasan Songkhla Nakharin (Chabap Witthayasat Lae Technology)
ISSN
0125-3395
页码
pp. 419-423
其它主题
Thai sour curry; Microhardness; Enamel softening; Tooth enamel; Titratable acidity; Fermented shrimp paste; Kangsom; Surface hardness
语言
英语
类型
Summary; Non-Conventional
2016-08-15
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