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Journal Articles

The product development of Thai fermented sausage with mixed Tomyum ingredients

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Pornpen Panjapiyakul, Tongsuk Srinin, Kamolnate Kitsawad
Journal: British Food Journal
British Food Journal (2017) 119 (10): 2203–2216.
https://doi.org/10.1108/BFJ-10-2016-0512
Published: 02 October 2017
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Journal Articles

Effect of heat on the sensory quality of jaew sauce

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Kamolnate Kitsawad, Blessing Amarachi Joseph, Tatsawan Tipvarakarnkoon
Journal: British Food Journal
British Food Journal (2017) 119 (10): 2161–2171.
https://doi.org/10.1108/BFJ-10-2016-0493
Published: 02 October 2017
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