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RITTHIRUANGDEJ, Pitiporn, SUWONSICHON, Thongchai (2007) Relationships between NIR Spectra and Sensory Attributes of Thai Commercial Fish Sauces. Analytical Sciences, 23 (7). 809-814 doi:10.2116/analsci.23.809

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Reference TypeJournal (article/letter/editorial)
TitleRelationships between NIR Spectra and Sensory Attributes of Thai Commercial Fish Sauces
JournalAnalytical Sciences
AuthorsRITTHIRUANGDEJ, PitipornAuthor
SUWONSICHON, ThongchaiAuthor
Year2007Volume23
Issue7
PublisherJapan Society for Analytical Chemistry
DOIdoi:10.2116/analsci.23.809Search in ResearchGate
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Mindat Ref. ID7432861Long-form Identifiermindat:1:5:7432861:9
GUID0
Full ReferenceRITTHIRUANGDEJ, Pitiporn, SUWONSICHON, Thongchai (2007) Relationships between NIR Spectra and Sensory Attributes of Thai Commercial Fish Sauces. Analytical Sciences, 23 (7). 809-814 doi:10.2116/analsci.23.809
Plain TextRITTHIRUANGDEJ, Pitiporn, SUWONSICHON, Thongchai (2007) Relationships between NIR Spectra and Sensory Attributes of Thai Commercial Fish Sauces. Analytical Sciences, 23 (7). 809-814 doi:10.2116/analsci.23.809
In(2007) Analytical Sciences Vol. 23 (7) Japan Society for Analytical Chemistry

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