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

• المؤلفون الرئيسيون: Somjing Roongjang, Umaporn Pusod, Prapart Phooviang, Khesorn Nantachit
• التنسيق: دورية
• منشور في: 2018
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84963969157&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/45256

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...