1.Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures

作　　者：Yakindra Prasad Timilsena ;Jyotsna Shrestha Khanal ;Anil Kumar Anal

出　　处：Journal of Food Science and Technology Nepal. 2010 ;6(0):19-30.doi:10.3126/jfstn.v6i0.8256

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296237

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2.Antimicrobial Susceptibility Pattern of Escherichia coli Isolated from Uninary Tract Infected Patients Attending Bir Hospital

作　　者：Amit Raj Sharma ;Dwij Raj Bhatta ;Jyotsna Shrestha 等

出　　处：Nepal Journal of Science and Technology. 2013 ;14(1):177-184.doi:10.3126/njst.v14i1.8938

出版社：Nepal Academy of Science and Technology (RONAST)

文章 ID：203628829

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3.Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures

作　　者：Yakindra Prasad Timilsena ;Jyotsna Shrestha Khanal ;Anil Kumar Anal

出　　处：Journal of Food Science and Technology Nepal. 2013 ;6:19-30.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563947

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4.Antimicrobial Susceptibility Pattern of Escherichia coli Isolated from Uninary Tract Infected Patients Attending Bir Hospital

作　　者：Amit Raj Sharma ;Dwij Raj Bhatta ;Jyotsna Shrestha 等

出　　处：Nepal Journal of Science and Technology. 2013 ;14(1):177-184.doi:10.3126/njst.v14i1.8938

出版社：Nepal Academy of Science and Technology (RONAST)

文章 ID：100318977

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