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

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

The aim of this investigation was to develop a method for the determination of the lead, iodine, and protein content in fish sauce. For statistical data, five samples of fish sauce that cost 9.0-43.0 Bahts were randomly bought from a supermarket in Chiang Mai Province. Five replicates of each sample...

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書目詳細資料
Main Authors:	Somjing Roongjang, Umaporn Pusod, Prapart Phooviang, Khesorn Nantachit
格式:	雜誌
出版:	2018
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84963969157&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/45256
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