✦ LIBER ✦
Sulfur-Containing Compounds Heated under Alkaline Condition: Antibrowning, Antioxidative Activities, and Their Effect on Quality of Shrimp during Iced Storage
✍ Scribed by Yoottana Phonpala; Soottawat Benjakul; Wonnop Visessanguan; Jong-Bang Eun
- Book ID
- 111405954
- Publisher
- Institute of Food Technologists
- Year
- 2009
- Tongue
- English
- Weight
- 367 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0022-1147
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