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Author: Papungkorn Sangsawad
3 Articles are founded.
Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging
Food Sci Anim Resour 2024;44(2):430-442.
https://doi.org/10.5851/kosfa.2024.e79
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https://doi.org/10.5851/kosfa.2024.e79
Characterization of the non-volatiles and volatiles in correlation with flavor development of cooked goat meat as affected by different cooking methods
Food Sci Anim Resour 2024 [published online ahead of print: Jan 25, 2024]
https://doi.org/10.5851/kosfa.2024.e10
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https://doi.org/10.5851/kosfa.2024.e10
Application of collagenolytic proteases from Bacillus subtilis B13 and B. siamensis S6 for tenderizing goat meat during wet aging
Food Sci Anim Resour 2024 [published online ahead of print: Jan 09, 2024]
https://doi.org/10.5851/kosfa.2023.e79
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https://doi.org/10.5851/kosfa.2023.e79