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Author: Komkhae Pilasombut
1 Articles are founded.
Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat
Korean J Food Sci Anim Resour 2016;36(3):326-334.
https://doi.org/10.5851/kosfa.2016.36.3.326
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https://doi.org/10.5851/kosfa.2016.36.3.326