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		Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham - a Thai fermented pork sausage / Wonnop Visessanguan ...[et al.] by Visessanguan, Wonnop. Source: Meat ScienceMaterial type: Continuing resource; Format: print Online access: Click here to access online Availability: No items available. Add to cart (remove)
		Effect of salting processes on chemical composition, textural properties and microstructure of duck egg / Thammarat Kaewmanee, Soottawat Benjakul and Wonnop Visessanguan by Kaewmanee, Thammarat \| Benjakul, Soottawat \| Visessanguan, Wonnop. Source: Journal of the Science of Food and AgricultureMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei) / Chakkawat Chantarasuwan, Soottawat Benjakul and Wonnop Visessanguan by Chantarasuwan,Chakkawat \| Benjakul,Soottawat \| Visessanguan, Wonnop. Source: Food ChemistryMaterial type: Article; Format: print Language: English Online access: Click here to access online Availability: No items available. Add to cart (remove)

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