Authors: STEET JA TONG CH

Citation: Ja. Steet et Ch. Tong, DEGRADATION KINETICS OF GREEN COLOR AND CHLOROPHYLLS IN PEAS BY COLORIMETRY AND HPLC, Journal of food science, 61(5), 1996, pp. 924

Authors: STEET JA TONG CH

Citation: Ja. Steet et Ch. Tong, QUANTIFICATION OF COLOR-CHANGE RESULTING FROM PHEOPHYTINIZATION AND NONENZYMATIC BROWNING REACTIONS IN THERMALLY PROCESSED GREEN PEAS, Journal of agricultural and food chemistry, 44(6), 1996, pp. 1531-1537

Authors: STEET JA TONG CH

Citation: Ja. Steet et Ch. Tong, THIAMIN DEGRADATION KINETICS IN PUREED RESTRUCTURED BEEF, Journal of food processing and preservation, 18(3), 1994, pp. 253-262

Authors: WELT BA STEET JA TONG CH ROSSEN JL LUND DB

Citation: Ba. Welt et al., UTILIZATION OF MICROWAVES IN THE STUDY OF REACTION-KINETICS IN LIQUIDAND SEMISOLID MEDIA, Biotechnology progress, 9(5), 1993, pp. 481-487