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| Author: Sang Moo Kim (Result: 3 Manuscripts)
Influence of Calcium Salts on Quality and Microstructure of Minimally-processed Litchi Fruit
page: 46 - 61
Research Article View: 983 Download: 424
page: 46 - 61
Putkrong Phanumong, Sang Moo Kim, Jurmkwan Sangsuwan, Noppol Leksawasdi and Nithiya Rattanapanone
Vol.46 No.1 (January 2019)Research Article View: 983 Download: 424
Antioxidant, Anti-tyrosinase and Immunomodulatory Activities of the Enzymatic Boiled Venus Clam Hydrolysate
page: 249 - 262
Research Article View: 1,051 Download: 451
page: 249 - 262
Chanutchamon Sutthiwanjampa and Sang Moo Kim
Vol.45 No.1 (January 2018)Research Article View: 1,051 Download: 451
Combined Effect of Calcium Chloride and Modified Atmosphere Packaging on Texture and Quality of Minimally-Processed Litchi Fruit
page: 556 - 569
Research Article View: 969 Download: 382
page: 556 - 569
Putkrong Punumong [a], Sang Moo Kim [b], Jurmkwan Sangsuwan [a] and Nithiya Rattanapanone [a,c]*
Vol.43 No.3 (APRIL 2016)Research Article View: 969 Download: 382