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Publications by Kwantawee V. Paukatong
The Hazard Analysis and Critical Control Points (HACCP) Generic Model for the Production of Thai Fermented Pork Sausage (Nham)
Related publications
Washing and Chilling as Critical Control Points in Pork Slaughter Hazard Analysis and Critical Control Point (HACCP) Systems
Journal of Applied Microbiology
Medicine
Applied Microbiology
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Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Quantification of Salmonella From Porcine Samples to Identify Potential Critical Control Points in Pre-Harvest Pork Production
Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture)
Food and Nutrition Sciences
Development of a Food Safety Toolkit for Dry Common Beans (Phaseolus Vulgaris L.) in Uganda Using a Hazard Analysis and Critical Control Point (HACCP) Approach
African Journal of Food, Agriculture, Nutrition and Development
Development
Agricultural
Food Science
Biological Sciences
Pork Producers Attitudes, Knowledge and Production Practices That Relate to on Farm HACCP Development
Characterization of Fermented Okara Powder and Its Effect on Lipid Oxidation of Emulsion-Type Pork Sausage During Cold Storage
Aspects of Hazard Analysis and Critical Control Points Implementation Into Ukrainian Industry in Context of Rational Water Resources Use
Expert: Paradigm of Law and Public Administration
Production Analysis of Bakso Based on the HACCP Method to Support Food Quality Control Courses
