| ชื่อเรื่อง: | Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi. (2014). Whole utilization of isada krill as new seasoning powders using subcritical fluid and drying technologies. 10th International Conference on Separation Science and Technology (ICSST14), Nara, Japan, 30 October -1 November, 2014 |
| Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru,
Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi.
(2014). Whole utilization of isada krill as new seasoning powders using
subcritical fluid and drying technologies. 10th International Conference
on Separation Science and Technology (ICSST14), Nara, Japan, 30 October
-1 November, 2014 |
| ผู้จัดทำ: | รองศาสตราจารย์ ดร.ปราโมทย์ คูวิจิตรจารุ |