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Please use this identifier to cite or link to this item: https://sutir.sut.ac.th/jspui/handle/123456789/2094
Title: Heat and ultrafiltration extraction of broiler meat carnosine and its antioxidant activity
Authors: Bussayarat Maikhunthod
Keywords: its antioxidant activity;broiler meat carnosine;Heat and ultrafiltration extraction
Issue Date: 2005
Publisher: School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology
Citation: Meat Science 71 (2005) : 364–374
URI: http://sutir.sut.ac.th:8080/jspui/handle/123456789/2094
Appears in Collections:บทความ (Articles)

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