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 ที่มา:Journal of Aquatic Food Product Technologyหัวเรื่อง:Catfish species identification using lab-on-chip PCR-RFLP |
 ที่มา:Journal of Aquatic Food Product Technologyหัวเรื่อง:Fish skin typeI collagen: Characteristic comparison of albacore tuna(Thunnus alalunga)and silver-line grunt(Pomadasys kaakan) |
 ที่มา:Journal of Aquatic Food Product Technologyหัวเรื่อง:Seasoned sprat products acceptance in Estonia and in Thailand |
 ที่มา:Journal of Aquatic Food Product Technologyหัวเรื่อง:Bleeding of Farmed Atlantic Cod:Residual Blood, Color, and QualityAttributes of Pre- and Postrigor Filletsas Affected by Perimortem Stress andDifferent Bleeding Methods |
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 ผลงานตีพิมพ์ในวารสารวิชาการStructural equation model of sensory preferences, acceptance, and purchase intentions of a novel food product and their relationship to emotional responses: the case of an instant congee product mixed with cricket protein powderผู้แต่ง: Wongthahan, P., Sae-Eaw, A., Wongsriworapon, A., Dr.Phurit Ngoenchai, Lecturer , Chandeewanta, S., Hengboriboon, L., วารสาร:
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