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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
Food Sci Anim Resour 2024;44(2):430-442.
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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]
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Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics
Food Sci Anim Resour 2019;39(6):863-876.
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Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood
Korean J Food Sci Anim Resour 2017;37(2):228-241.
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Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat
Korean J Food Sci Anim Resour 2016;36(3):326-334.
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