Studies on vitamin B12 level in fish sauce, fermented fish, soya-bean sauce and serum vitamin B12 level in patients with tropical diseases

Please use this identifier to cite or link to this item: https://cuir.car.chula.ac.th/handle/123456789/40298

Full metadata record

DC Field	Value	Language
dc.contributor.advisor	Suvit Areekul	-
dc.contributor.author	Rawadee Thearawibul	-
dc.contributor.other	Chulalongkorn University. Graduate School	-
dc.date.accessioned	2014-03-07T08:47:15Z	-
dc.date.available	2014-03-07T08:47:15Z	-
dc.date.issued	1974	-
dc.identifier.uri	http://cuir.car.chula.ac.th/handle/123456789/40298	-
dc.description	Thesis (M.Eng.)--Chulalongkorn University, 1974	en_US
dc.language.iso	en	en_US
dc.publisher	Chulalongkorn University	en_US
dc.rights	Chulalongkorn University	en_US
dc.title	Studies on vitamin B12 level in fish sauce, fermented fish, soya-bean sauce and serum vitamin B12 level in patients with tropical diseases	en_US
dc.title.alternative	การศึกษาหาระดับวิตามิน บี-12 ในน้ำปลา ปลาร้า น้ำซีอิ้ว และซีรั่มของผู้ป่วยด้วยโรคเมืองร้อน	en_US
dc.type	Thesis	en_US
dc.degree.name	Master of Engineering	en_US
dc.degree.level	Master's Degree	en_US
dc.degree.discipline	Nuclear Technology	en_US
dc.degree.grantor	Chulalongkorn University	en_US
Appears in Collections:	Grad - Theses

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Rawadee_th_ch3.pdf	2.5 MB	Adobe PDF	View/Open
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