Search Results - Sansawat, Thanikarn

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  1. 1
    Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

    Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties by Bunmee, Thanaporn, Setthaya, Phatthawin, Chaiwang, Niraporn, Sansawat, Thanikarn

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  2. 2
    Inhibition of Listeria monocytogenes in Full- and Low-Sodium Frankfurters at 4, 7, or 10 degree C Using Spray-Dried Mixtures of Organic Acid Salts

    Inhibition of Listeria monocytogenes in Full- and Low-Sodium Frankfurters at 4, 7, or 10 degree C Using Spray-Dried Mixtures of Organic Acid Salts by Sansawat, Thanikarn, Zhang, Lei, Jeong, Jong Y, Xu, Yanyang, Hessell, Gerald W, Ryser, Elliot T, Harte, Janice B, Tempelman, Robert, Kang, Iksoon

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  3. 3
    Inhibition of Listeria monocytogenes in Full- and Low-Sodium Frankfurters at 4, 7, or 10°C Using Spray-Dried Mixtures of Organic Acid Salts

    Inhibition of Listeria monocytogenes in Full- and Low-Sodium Frankfurters at 4, 7, or 10°C Using Spray-Dried Mixtures of Organic Acid Salts by Sansawat, Thanikarn, Zhang, Lei, Jeong, Jong Y, Xu, Yanyang, Hessell, Gerald W, Ryser, Elliot T, Harte, Janice B, Tempelman, Robert, Kang, Iksoon

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