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Publications by Kanrawee Hunsakul

Utilization of Tuna Roe and Using Inulin as Oil Replacer for Producing Value Added Omega-3 Mayonnaise Product

Functional Foods in Health and Disease
2016English

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Sonde Adjust Value-Added Product Technical Report

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Fish Oil and Omega-3 Fatty Acids

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Demand for Value Added and Value-Added Exchange Rates

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Utilization of Marine By-Products for the Recovery of Value-Added Products

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Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup

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Gelatin From Bones of Bighead Carp as a Fat Replacer on Physicochemical and Sensory Properties of Low-Fat Mayonnaise

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Omega-3 Fatty Acids From the By-Products of Yellowfin Tuna Intended for Sashimi Processing

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