Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/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)

Files in This Item:
File Description SizeFormat 
BIB1296_A.pdfAbstract75.38 kBAdobe PDFView/Open
BIB1296_F.pdfFulltext329.58 kBAdobe PDFView/Open


Items in SUTIR are protected by copyright, with all rights reserved, unless otherwise indicated.