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  1. 1
    Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus

    Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus von Visessanguan, Wonnop, Benjakul, Soottawat, Smitinont, Thitapha, Kittikun, Chonticha, Thepkasikul, Preenapha, Panya, Atikorn

    Veröffentlicht in Food science & technology

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  2. 2
    Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage

    Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage von Visessanguan, Wonnop, Benjakul, Soottawat, Panya, Atikorn, Kittikun, Chonticha, Assavanig, Apinya

    Veröffentlicht in Meat science

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