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About this Agricultural and Biological Sciences article
Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages by Weizheng Sun; Mouming Zhao; Chun Cui; Qiangzhong Zhao; Bao Yang is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Weizheng Sun; Mouming Zhao; Chun Cui; Qiangzhong Zhao; Bao Yang
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2010
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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