Search Results - Chumngoen, Wanwisa

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  1. 1
    Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

    Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat by Chumngoen, Wanwisa, Tan, Fa-Jui

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  2. 2
    Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage)

    Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented... by Hongthong, Nuttawadee, Chumngoen, Wanwisa, Tan, Fa‐Jui

    Published in Animal science journal
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  3. 3
    Effects of moist‐ and dry‐heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat

    Effects of moist‐ and dry‐heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat by Chumngoen, Wanwisa, Chen, Chih‐Feng, Tan, Fa‐Jui

    Published in Animal science journal
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  4. 4
    Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions

    Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions by Chumngoen, Wanwisa, Chen, Hsin-Yi, Tan, Fa-Jui

    Published in Animal science journal
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  5. 5
    Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

    Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat by Chumngoen, Wanwisa, Tan, Fa-Jui

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