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ผลงานตีพิมพ์ในวารสารวิชาการDetermination of total nitrogen content, pH, density, refractive index, and brix in Thai fish sauces and their classification by near infrared spectroscopy with searching combination moving window partial least squares.ผู้แต่ง: ปิติพร ฤทธิเรืองเดช,  Dr.Sumaporn Kasemsumran , Dr.Thongchai Suwonsichon, Associate Professor , Mr.Vichai Haruthaithanasan, Associate Professor , Mrs.WARUNEE THANAPASE , Yukihiro Ozaki, วารสาร:  
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