Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham - A Thai fermented pork sausage

由 Wonnop Visessanguan, Soottawat Benjakul, Atikorn Panya, Chonticha Kittikun, Apinya Assavanig
出版 2018

Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus

由 Wonnop Visessanguan, Soottawat Benjakul, Thitapha Smitinont, Chonticha Kittikun, Preenapha Thepkasikul, Atikorn Panya
出版 2018