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Sorapukdee, S and S. Narunatsopanon, 2017. Comparative study on compositions and functional properties of porcine, chicken and duck blood. Korean J. Food Sci. Anim. Res., 37: 228-241. CrossRef | PubMed | Direct Link |
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Sorapukdee, S., C. Uesakulrungrueng and K. Pilasombut, 2016. Effects of humectant and roasting on physicochemical and sensory properties of jerky made from spent hen meat. Korean J. Food Sci. Anim. Res., 36: 326-334. CrossRef | PubMed | Direct Link |
Sorapukdee, S., C. Kongtasorn, S. Benjakul and W. Visessanguan, 2013. Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion. Food Chem., 138: 1892-1901. CrossRef | Direct Link |