Antibacterial activity and preservative effect for pork tenderloin of chitosan - glucosamine Maillard reaction products prepared by gamma irradiation
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Vietnamese |
| Published: |
2025
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| Subjects: | |
| Online Access: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/272045 |
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| Institutions: | Thư viện Trường Đại học Đà Lạt |
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