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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| Main Authors: | , , , |
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| 格式: | 雜誌 |
| 出版: |
2018
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| 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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| 機構: | Chiang Mai University |