Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat

por Sorapukdee, Supaluk, Uesakulrungrueng, Chanpen, Pilasombut, Komkhae
Publicado 2016

In vitro Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Nem Chua, a Traditional Vietnamese Fermented Pork

por Pilasombut, Komkhae, Rumjuankiat, Kittaporn, Ngamyeesoon, Nualphan, Duy, Le Nguyen Doan
Publicado 2015

Potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus leaf extract in minced pork

por Nguyen, Tuyen Thi Kim, Laosinwattana, Chamroon, Teerarak, Montinee, Pilasombut, Komkhae
Publicado 2017

Characterization of antimicrobial substance from Lactobacillus salivarius KL-D4 and its application as biopreservative for creamy filling

por Therdtatha, Phatthanaphong, Tandumrongpong, Chanabhorn, Pilasombut, Komkhae, Matsusaki, Hiromi, Keawsompong, Suttipun, Nitisinprasert, Sunee
Publicado 2016