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Title
Chemical composition and antioxidant activity of some Thai traditional fermented shrimp and krill products / Nandhsha Faithong, Suttirug Phatcharat [and] Soottawat Benjakul
LC Call #
TX553.A73 N36 [nd]
Author
Nandhsha Faithong
Added Author
Suttirug Phatcharat
Soottawat Benjakul
Subject
Antioxidants
Published/Created
Songkhla : Faculty of Agro-Industry, Prince of Songkla University, [n.d.].
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PSU Phuket Campus Library
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33002000024379
TX553.A73 N36 [nd]
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PSU Phuket Campus Library
Research Room (Room no. 5301)
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เงื่อนไข
1. ส่งคำขอเวลา 8.30-11.00น รับหนังสือเวลา 16.00น.
2. ส่งคำขอหลังเวลา 11.00น. รับหนังสือในวันทำการถัดไป
3. ส่งคำขอ วันศุกร์ช่วงบ่าย หรือ วันเสาร์-อาทิตย์ รับหนังสือวันจันทร์ 16.00น.
4. ติดต่อรับหนังสือด่วนได้ที่ เคาน์เตอร์บริการยืม-คืน ชั้น 3 *ภายใน 3 วัน*
ติดต่อสอบถามข้อมูลเพิ่มเติม โทร. 2352
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Citation
APA
Nandhsha Faithong, Suttirug Phatcharat, & Soottawat Benjakul. (n.d.).
Chemical composition and antioxidant activity of some Thai traditional fermented shrimp and krill products .
Songkhla :Faculty of Agro-Industry, Prince of Songkla University
MLA
Nandhsha Faithong, Suttirug Phatcharat, & Soottawat Benjakul.
Chemical composition and antioxidant activity of some Thai traditional fermented shrimp and krill products .
Songkhla :Faculty of Agro-Industry, Prince of Songkla University,
Chicago
Nandhsha Faithong, Suttirug Phatcharat, & Soottawat Benjakul. .
Chemical composition and antioxidant activity of some Thai traditional fermented shrimp and krill products .
Songkhla :Faculty of Agro-Industry, Prince of Songkla University.
Vancouver
Nandhsha Faithong, Suttirug Phatcharat, & Soottawat Benjakul. Chemical composition and antioxidant activity of some Thai traditional fermented shrimp and krill products . Songkhla :Faculty of Agro-Industry, Prince of Songkla University,
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