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Publications by Phunicha Boonviset
Physicochemical and Sensory Characteristics of Reduced Fat-Low Sugar Chinese Pork Sausage as Produced by Chitooligosaccharide Using Commercial Pectinase Hydrolysis
International Journal of Food Properties
Food Science
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Chosen Quality Parameters of Pork Sausage Produced Without Curing Mixture
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Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of Uncured Frankfurter-Type Sausage
Sensory Discrimination of Pork Produced Using Forage Rice and Other Feed Resources Assessed by an Analytical Sensory Panel
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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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Physicochemical and Sensory Properties of Celta Dry-Ripened “Salchichón” as Affected by Fat Content
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Physico-Chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced With Corn Oil, Margarine and Beef Fat
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Effect of the Addition of Wheat Fiber and Partial Pork Back Fat on the Chemical Composition, Texture and Sensory Property of Low-Fat Bologna Sausage Containing Inulin and Oat Fiber
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Probiotic Salami With Fat and Curing Salts Reduction: Physicochemical, Textural and Sensory Characteristics
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