Pirinya WONGWIWAT และ Saowakon WATTANACHANT. (2016) Color Characteristics and Maillard Reactions of Chicken Meat Jerky with Different Sweeteners during Storage. <i>Walailak Journal of Science and Technology</i>, <i>13</i>(3), 141.Pirinya WONGWIWAT และ Saowakon WATTANACHANT. "Color Characteristics and Maillard Reactions of Chicken Meat Jerky with Different Sweeteners during Storage". Walailak Journal of Science and Technology 13 (2016):141.Pirinya WONGWIWAT และ Saowakon WATTANACHANT. Color Characteristics and Maillard Reactions of Chicken Meat Jerky with Different Sweeteners during Storage. Walailak University:ม.ป.ท. 2016.