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A comparative study of nutritional quality and amount in Green lettuce from organic and conventional plant based
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| dc.contributor.author | Norathep Iamkaew | en_US |
| dc.date.accessioned | 2025-12-26T02:26:35Z | |
| dc.date.available | 2025-12-26T02:26:35Z | |
| dc.date.issued | 2015 | |
| dc.identifier.uri | http://mfuir.mfu.ac.th:80/xmlui/handle/123456789/1383 | |
| dc.description | Independent Study (M.Sc.) -- Anti-Aging and Regenerative Science, School of Anti-Aging and Regenerative Medicine Mae Fah Luang University, 2015 | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | Mae Fah Luang University. Learning Resources and Educational Media Centre | en_US |
| dc.subject | Food, Organic -- standards | en_US |
| dc.subject | Food Contamination -- prevention & control | en_US |
| dc.subject | Safety Management -- methods | en_US |
| dc.title | A comparative study of nutritional quality and amount in Green lettuce from organic and conventional plant based | en_US |
| dc.type | Thesis | en_US |
| dc.contributor.advisor | Surapong Lookhanumanjao | en_US |
