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1. Patarawan, N. , Chokethaworn, N. Nitrite Levels in Fresh Fermented Pork Sausage, Grilled Fermented Pork Sausage, Minced Pork Sausage, Chinese-Style Sausage and Sour Pork-Rice Sausage in Markets of Chiang Mai. Thai J. Toxicology 2009; 24(2): 130-135 : Impact factor - 
2. Likhitrungrat, C., Chokethaworn, N. and Suttajit, M. Butylated hydroxytoluene in edible vegetable oils from local markets of Chiang Mai and Mae Hong Son and its thermal stability in different cooking conditions. Thai J. Toxicology 2009; 24(2), 113-118. Impace factor: - |
