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 ผลงานตีพิมพ์ในวารสารวิชาการAging time influences fatty acid profiles and volatile compounds in cooked Thai native beefผู้แต่ง: Dr.Watcharawit Meenongyai, Associate Professor , Dr.Kunwadee Kaewka, Assistant Professor , Dr.Kannika Wongpanit, Associate Professor , Dr.Piyamas Phongkaew, Assistant Professor , Dr.PICHAD KHEJORNSART, Associate Professor , Dr.PANUWAT KHUMPEERAWAT, Assistant Professor , Alexander Michael Stelzleni, วารสาร:
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