Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product

類似資料

• Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product
  著者:: Sorapukdee, Supaluk, 等
  出版事項: (2019)
• Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level
  著者:: Sorapukdee, Supaluk, 等
  出版事項: (2018)
• Microbiological and Physicochemical Qualities of Moo som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter
  著者:: Pussadee TANGWATCHARIN, 等
  出版事項: (2018-11-01)
• Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som
  著者:: Tangwatcharin, Pussadee, 等
  出版事項: (2019)
• Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics
  著者:: Tangwatcharin, Pussadee, 等
  出版事項: (2019)