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Publications by Tantawan Pirak
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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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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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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