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Publications by Pitiporn RITTHIRUANGDEJ
Relationships Between NIR Spectra and Sensory Attributes of Thai Commercial Fish Sauces
Analytical Sciences
Analytical Chemistry
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Correlation Between Volatile Aroma Compounds and Sensory Attributes of Minimally Processed Herbs
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A Comparison of Volatile Compounds in a Fish Sauce Prepared by the Use of Soy Sauce Koji With Those in Commercial Fish Sauces in Japan
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Assessing the Inter-Relations Between Fish Health and Stock Status of the Main Commercial Fish Species
“Agriculture for Life, Life for Agriculture” Conference Proceedings