Author:
BENJAKUL SOOTTAWAT,AROONRUENG NUTTHAWUT
Subject
Safety, Risk, Reliability and Quality,Food Science
Reference27 articles.
1. Maillard reaction products as antioxidants in pre-cooked ground beef
2. FAO . 1981 . Prevention of losses in cured fish . Fisheries Technical Paper No. 219, 10 pp.FAO, Rome.
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