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Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/2094
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dc.contributor.authorBussayarat Maikhunthod-
dc.date.accessioned2008-08-26T16:31:43Z-
dc.date.available2008-08-26T16:31:43Z-
dc.date.issued2005-
dc.identifier.citationMeat Science 71 (2005) : 364–374en
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/2094-
dc.format.extent337495 bytes-
dc.format.extent77189 bytes-
dc.format.mimetypeapplication/pdf-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.publisherSchool of Food Technology, Institute of Agricultural Technology, Suranaree University of Technologyen
dc.subjectits antioxidant activityen
dc.subjectbroiler meat carnosineen
dc.subjectHeat and ultrafiltration extractionen
dc.titleHeat and ultrafiltration extraction of broiler meat carnosine and its antioxidant activityen
dc.typeArticleen
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