Pitiporn Ritthiruangdej และ Thongchai Suwonsichon. (2006) Evaluation of Thai fish sauce qualities by near-infrared spectroscopy. Kasetsart University,:ม.ป.ท.Pitiporn Ritthiruangdej และ Thongchai Suwonsichon. 2006. Evaluation of Thai fish sauce qualities by near-infrared spectroscopy. ม.ป.ท.:Kasetsart University,;Pitiporn Ritthiruangdej และ Thongchai Suwonsichon. Evaluation of Thai fish sauce qualities by near-infrared spectroscopy. ม.ป.ท.:Kasetsart University, 2006. Print.