| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Adjusting the initial milk pH before freezing affected physico-chemical properties of thawed goat milk PATCHARIN PAKDEECHANUAN : 40% PIN CHANJULA : 20%,PANTHIPA LAOSAM : 40% (2022). Food Research, 6(2), 475-481. Quartile: Q3 | ||
| 2 | Differences in Chemical Components and Antioxidant-related Substances in Virgin Coconut Oil from Coconut Hybrids and Their Parents PATCHARIN PAKDEECHANUAN : 40% SUCHARIT SAUNPHAIROCH : 10% (2013). na, 20(5), 2103-2109. | ||
| 3 | Effects of marinating ingredients on physicochemical, microstructural and sensory properties of “Golek” chicken PATCHARIN PAKDEECHANUAN : 50% (2012). na, 19(4), 1449-1455. | ||
| 4 | Fatty acid composition of important
aquatic animals in southern Thailand PATCHARIN PAKDEECHANUAN : 45% (2011). na, 18(1), 758-765. | ||
| 5 | Physical, chemical and antioxidant properties of pigmented rice
grown in Southern Thailand
TEWEE THONGDANG KARRILA : 40% PATCHARIN PAKDEECHANUAN : 20%,SANCHAI YODMANEE : 40% (2011). International Food Research Journal , 18(3), 869-874. | ||
| รวม 5 รายการ | |||
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