Chananya Kongtasorn

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
The influences of composition and structure of meats from different pig breeds, including Duroc (D), Large White (LW), Landrace (LR), two-way cross (LR×LW) and three-way cross (D×[LR×LW]) on stability and textural characteristics of cooked meat emulsions were studied by using partial least squares (PLS) regression. Compared to other pig breeds, cooked meat(More)
  • 1