Effect of antioxidants on quality of salted egg yolk powder | ผลของสารต้านปฏิกิริยาออกซิเดชันต่อคุณภาพของไข่แดงเค็มผง
2020
Somwang Lekjing(Prince of Songkla University. Suratthani Campus, Surat Thani (Thailand). Faculty of Science and Industrial Technology. Department of Food Technology) | Chukwan Techakanon(Prince of Songkla University. Suratthani Campus, Surat Thani (Thailand). Faculty of Science and Industrial Technology. Department of Food Technology) | Nirumon Klatbuppha(Prince of Songkla University. Suratthani Campus, Surat Thani (Thailand). Faculty of Science and Industrial Technology. Department of Food Technology) | Paramee Noonim(Prince of Songkla University. Suratthani Campus, Surat Thani (Thailand). Faculty of Science and Industrial Technology. Department of Food Technology) E-mail:[email protected]
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Эту запись предоставил Kasetsart University