ROJANAKORN และผู้แต่งคนอื่นๆ. (2020) QUALITY CHARACTERISTICS OF REDUCED-FAT VIENNA SAUSAGE USING RICE FLOUR AND SKIM MILK POWDER MIXTURE AS A FAT REPLACER. Faculty of Technology, Mahasarakham University:ม.ป.ท.ROJANAKORN และผู้แต่งคนอื่นๆ. 2020. QUALITY CHARACTERISTICS OF REDUCED-FAT VIENNA SAUSAGE USING RICE FLOUR AND SKIM MILK POWDER MIXTURE AS A FAT REPLACER. ม.ป.ท.:Faculty of Technology, Mahasarakham University;ROJANAKORN และผู้แต่งคนอื่นๆ. QUALITY CHARACTERISTICS OF REDUCED-FAT VIENNA SAUSAGE USING RICE FLOUR AND SKIM MILK POWDER MIXTURE AS A FAT REPLACER. ม.ป.ท.:Faculty of Technology, Mahasarakham University, 2020. Print.