Choopan, W., Panpipat, W., Nisoa, M., Cheong, L., & Chaijan, M. (2021). Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying. Public Library of Science (PLoS).
Cita Chicago Style (17a ed.)Choopan, Warongporn, Worawan Panpipat, Mudtorlep Nisoa, Ling-Zhi Cheong, y Manat Chaijan. Physico-chemical Aspects of Thai Fermented Fish Viscera, Tai-Pla, Curry Powder Processed by Hot Air Drying and Hybrid Microwave-infrared Drying. Public Library of Science (PLoS), 2021.
Cita MLA (8a ed.)Choopan, Warongporn, et al. Physico-chemical Aspects of Thai Fermented Fish Viscera, Tai-Pla, Curry Powder Processed by Hot Air Drying and Hybrid Microwave-infrared Drying. Public Library of Science (PLoS), 2021.