WONGWIWAT, Pirinya, and Saowakon WATTANACHANT. “Color Characteristics and Maillard Reactions of Chicken Meat Jerky With Different Sweeteners During Storage”. Walailak Journal of Science and Technology (WJST) 13, no. 3 (February 16, 2015): 141–155. Accessed May 4, 2024. https://wjst.wu.ac.th/index.php/wjst/article/view/1346.