แสดงข้อมูลผลงานตีพิมพ์ อ้างอิงจากฐาน pubswatch.psu.ac.th (*คลิก GO ทุกครั้งหากกำหนดการค้นใหม่)
| 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: 102 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: 29 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) Cited: 21 doi: https://doi.org/10.1111/j.1750-3841.2009.01305.x | ||
| รวม Scopus 3 รายการ 152 citations | |||
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