T. Sansawat

发表

Inhibition of Listeria monocytogenes in deli‐style Turkey using hop acids, organic acids, and their combinations

S. Ha, I. Kang, H. Lee, 2019, Poultry science.

Antilisterial effects of hop alpha and beta acids in turkey slurry at 7 and 37°C

S. Ha, Pankaj Singh, I. Kang, 2018, Poultry science.

Antilisterial effects of different hop acids in combination with potassium acetate and potassium diacetate at 7 and 37 °C

E. Ryser, H. Lee, I. Kang, 2016 .

Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality.

G. Strasburg, B. Marks, B P Marks, 2014, Poultry science.

Effects of organic acids, hop acids and their mixtures on the inhibition of Listeria monocytogenes

T. Sansawat, 2015 .

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

R. Tempelman, E. Ryser, J. Harte, 2013 .

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

N. Chaiwang, T. Bunmee, T. Sansawat, 2022, International journal of food science.

Cold-batter mincing of hot-boned and crust-frozen air-chilled turkey breast allows for reduced sodium content in protein gels.

K. Chin, I. Kang, H. Lee, 2014, Poultry science.

Combination of muscle tension and crust-freeze-air-chilling improved efficacy of air chilling and quality of broiler fillets.

K. Chin, I. Kang, H. Lee, 2014, Poultry science.