Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060242 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060242
athipaya@yahoo.com
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, Thailandathipaya@yahoo.com
First page of the article
