Do Bao Tam Huynh

1PUBLICATIONS
0CO-AUTHORS
Food packaging, preservation and processing
Featured researcher

Get your video featured.

JoVEPublish with JoVE
Journal

Publications (1)

|Feb 08, 2020
Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages.

Do Bao Tam Huynh, Janet Krickmeier, Wolfram Schnaeckel

Pageof 1

Frequent Collaborators