✦ LIBER ✦
Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages
✍ Scribed by Weizheng Sun; Mouming Zhao; Chun Cui; Qiangzhong Zhao; Bao Yang
- Book ID
- 116738009
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 427 KB
- Volume
- 86
- Category
- Article
- ISSN
- 0309-1740
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