Antioxidative Effect of Maillard Reaction Products Added to Turkey Meat During Heating by Addition of Honey

✍ Scribed by S.M. Antony; I.Y. Han; J.R. Rieck; P.L. Dawson

• Book ID: 108823431
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 439 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb08712.x