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14篇 您的检索式：作者名="Saowakon"

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		题名	作者	年代	出处	被引量
	1	Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains显示文摘	NORAPHST H SUBAIDAH B SAOWAKON W		0，，22：	1
	2	Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle显示文摘	Saowakon Wattanachant Soottawat Benjakul David A. Ledward	2004	Food Chemistry2004，，2：	1
	3	Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle 显示文摘	Saowakon Wattanachant Soottawat Benjakul David A Ledward	2005	Food Chemistry2005，93，：	1
	4	Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains显示文摘	Noraphat H Subaidah B Saowakon W	2011	Food Control2011，22，34：	1
	5	Fasciola gigantica : Anthelmintic effect of the aqueous extract of Artocarpus lakoocha显示文摘	Naruwan Saowakon Tawewan Tansatit Chaitip Wanichanon Waraporn Chanakul Vichai Reutrakul Prasert Sobhon	2009	Experimental Parasitology2009，，4：	1
	6	Effcct of cross - linking rcagcnts hydroxypropylation lcvcls on dual -modificd sago starch propcrtics 显示文摘	Saowakon Wattanachant	2003	Food Chemistry2003，80，：	1
	7	Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle 显示文摘	Saowakon Wattanachant Soottawat Benjakul David A Ledward	2005	Food Chemistry2005，93，2：	1
	8	Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle显示文摘	Saowakon Wattanachant Soottawat Benjakul David A Ledward	2005	Food Chemistry2005，93，：	1
	9	Fasciola gigantica : Anthelmintic effect of the aqueous extract of Artocarpus lakoocha显示文摘	Naruwan Saowakon Tawewan Tansatit Chaitip Wanichanon Waraporn Chanakul Vichai Reutrakul Prasert Sobhon	2009	Experimental Parasitology2009，，4：	1
	10	Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle显示文摘	Saowakon Wattanachant	2005	Food Chemistry2005，，93：	1
	11	Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle显示文摘	Saowakon Wattanachant Soottawat Benjakul David A	2005	Food Chemistry2005，，93：	1
	12	Effect of crosslinking reagents and hydroxypropylation levels on dual - mod - ified sago starch properties 显示文摘	Saowakon W Muhammad K Hashim D M	2003	Food Chemistry2003，，80：	1
	13	Isolation and screening of lactic acid bacteria from Thai traditional fermented ? sh (Plasom) and production of Plasom from selected strains 显示文摘	Noraphat H Subaidah B Saowakon W	2011	Food Control2011，，22：	1
	14	Effect of crosslinking reagents and hydroxypropylation levels on dualmodified sago starch properties 显示文摘	Saowakon Wattanachant	2003	Food Chemistry2003，80，：	1

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