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No. 3 B.E. 2522 (1979) Issued pursuant to the Food Act B.E 2522 (1979)
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(No. 283) B.E. 2547 (2004) Re: Stipulation on the Amount of Polar Compounds in Oil Used for Frying or Cooking Food for Sale
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Re: Food seasoning derived from hydrolysis or fermentation of soybean protein