แสดงข้อมูลผลงานตีพิมพ์ อ้างอิงจากฐาน pubswatch.psu.ac.th
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2009). Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. FOOD CHEMISTRY, 112(3), 560-569. Cited: 114 doi: https://doi.org/10.1016/j.foodchem.2008.06.011 | ||
| 2 | Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2009). Effect of salting processes on chemical composition, textural properties and microstructure of duck egg. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 89(4), 625-633. Cited: 32 doi: https://doi.org/10.1002/jsfa.3492 | ||
| 3 | Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2009). Protein Hydrolysate of Salted Duck Egg White as a Substitute of Phosphate and Its Effect on Quality of Pacific White Shrimp (Litopenaeus Vannamei). JOURNAL OF FOOD SCIENCE, 74(8), S351-S361. Cited: 20 doi: https://doi.org/10.1111/j.1750-3841.2009.01305.x | ||
| รวม WoS/ISI 3 รายการ 166 citations | |||
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