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pro vyhledávání: '"Yanpakdee, S."'
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 29, Iss 6, Pp 1619-1632 (2007)
The effects of spices on chemical, physical and microbiological quality of ready-to-cook Thai indigenous chicken meat were investigated during storage at 4oC for 15 days. The spices used with marinade ingredient (soya sauce, oyster sauce, sugar and s
Externí odkaz:
https://doaj.org/article/956564f9ca0c489e93897698a31524de
