Evaluation of salt content of curry soup containing coconut milk by near infrared spectroscopy

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dc.contributor.authorEkkapong Cheevitsopon
dc.contributor.authorPanmanas Sirisomboon
dc.date.accessioned2025-07-21T06:00:00Z
dc.date.issued2018-06-01
dc.identifier.doi10.1177/0967033518782781
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/7491
dc.subjectIngredient
dc.subject.classificationMeat and Animal Product Quality
dc.titleEvaluation of salt content of curry soup containing coconut milk by near infrared spectroscopy
dc.typeArticle

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