Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate

Simple item page
dc.contributor.authorPensiri Kaewthong
dc.contributor.authorChaiyawan Wattanachant
dc.contributor.authorSaowakon Wattanachant
dc.date.accessioned2025-07-21T06:03:32Z
dc.date.issued2020-05-26
dc.identifier.doi10.1007/s13197-020-04546-8
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/9414
dc.subjectMarination
dc.subjectChewiness
dc.subjectSodium bicarbonate
dc.subject.classificationMeat and Animal Product Quality
dc.titleImproving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate
dc.typeArticle

Files

Collections

All