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Publications by Suthida Akkarachaneeyakorn
Comparative Study on Properties of Chitosan From Raw and Cooked Shrimp Shell and the Use as Clarifying Agent in Apple Juice
Journal of Applied Science
Related publications
Improving the Qualitative Indicators of Apple Juice by Chitosan and Ultrasound
Food Science and Nutrition
Food Science
The Effect of Ultrasound on the Rheological Properties of Apple Juice
A Method for the Estimation of the Salt Content From thepHvalue of Apple Juice, and Some Comparative Analyses of the Mineral Content of the Juice and Whole Apple
Biochemical Journal
Comparative Study of Antibacterial Activity of Vancomycin and Chemically Treated Chitosan Prepared From Shrimp (Macrobrachium Rosenbergii) Waste
International Journal of Nutrition and Food Sciences
Effects of the Thermosonication Clarification on the Rheological Properties of Apple Juice
Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
Industrial
Food Science
Manufacturing Engineering
Effect of Some Extraction Techniques on Properties and Economic of Chitosan Obtained From Shrimp Shells Waste
Egyptian Journal of Aquatic Biology and Fisheries
Aquatic Science
Changes in the Physicochemical Properties, Aromas and Polyphenols of Not From Concentrate (NFC) Apple Juice During Production
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Dietary Protein Sources Affect Internal Quality of Raw and Cooked Shell Eggs Under Refrigerated Conditions
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Fermented Sauerkraut Juice as Antimicrobial Agent: An in Vitro Study
INTERNATIONAL RESEARCH JOURNAL OF PHARMACY
