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)
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
Surface hardness; Thai sour curry; Enamel softening; Titratable acidity; Microhardness; Kangsom; Tooth enamel; Fermented shrimp paste
语言
英语
类型
Summary; Non-Conventional
2016-08-15
AGRIS AP
