 ผลงานตีพิมพ์ในวารสารวิชาการPartial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel productผู้แต่ง: Dr.Passakorn Kingwascharapong, Associate Professor ,  Sasina Sanprasert, Kanrawee Hunsakul, Jaksuma Pongsetkul, Dr.WATCHARAPONG WARARAM, Assistant Professor, Saroat Rawdkuen, วารสาร:  
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ผลงานตีพิมพ์ในวารสารวิชาการDevelopment of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)ผู้แต่ง:Dr.Passakorn Kingwascharapong, Associate Professor, Pranpriya Paewpisakul, Wilaiwan Sripoovieng, Sasina Sanprasert, Jaksuma Pongsetkul, Ratiwan Meethong, Kanrawee Hunsakul, Supatra Karnjanapratum, Ali Muhammed Moula Ali, Kantiya Petsong, Saroat Rawdkuen, วารสาร: |
ผลงานตีพิมพ์ในวารสารวิชาการDevelopment of Seasoned Green Mussel (Perna viridis) with Sodium Reduction using Stealth Reduction Approachesผู้แต่ง:Dr.Passakorn Kingwascharapong, Associate Professor, Jarupat Janthueng, Peeraya Kongsorn, Sasina Sanprasert, Dr.Nantipa Pansawat, Assistant Professor , Dr.Nawaporn Wannawisan, Lecturer , Kanrawee Hunsakul, Ali Muhammed Moula Ali, Lutz Grossmann, Samart Sai-Ut, Jaksuma Pongsetkul, Suphat Phongthai, Wanli Zhang, Saroat Rawdkuen, วารสาร: |
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