| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Physicochemical characteristics and flavor profiles of fermented
fish sauce (budu) during fermentation in commercial
manufacturing plant POCHANART KANJAN : 60% PHAT SAKPETCH : 10%,PAYAP MASNIYOM : 10%,OMMEE BENJAMA : 10%,LAKHA SALAIPETH : 10% (2022). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 59(2), 693-702. Quartile: Q3 | ||
| รวม 1 รายการ | |||
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