Open Access
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060242


Effect of Elevated Isothermal Cooking on Color Degradation of Cooked Pork Ham

A. Thipayarat

King Mongkut's University of Technology Thonburi, 126 Pracha-u-tid Road, Bangmod, Tungkru, 10140 Bangkok, Thailand

athipaya@yahoo.com
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