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Author: Supaluk Sorapukdee

5 Articles are founded.

Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging
Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin
Food Sci Anim Resour 2024;44(2):430-442.
https://doi.org/10.5851/kosfa.2024.e79
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Application of collagenolytic proteases from Bacillus subtilis B13 and B. siamensis S6 for tenderizing goat meat during wet aging
Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin
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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Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics
Pussadee Tangwatcharin, Supaluk Sorapukdee, Kamonthip Kongsrirat
Food Sci Anim Resour 2019;39(6):863-876.
https://doi.org/10.5851/kosfa.2019.e64
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Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood
Supaluk Sorapukdee, Supawadee Narunatsopanon
Korean J Food Sci Anim Resour 2017;37(2):228-241.
https://doi.org/10.5851/kosfa.2017.37.2.228
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Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat
Supaluk Sorapukdee, Chanpen Uesakulrungrueng, Komkhae Pilasombut
Korean J Food Sci Anim Resour 2016;36(3):326-334.
https://doi.org/10.5851/kosfa.2016.36.3.326
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