W Chumngoen

2PUBLICATIONS
9CO-AUTHORS
Oenology and viticultureFood chemistry and food sensory science
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Publications (2)

|Jun 02, 2023
Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs.

G-Z Chen, W Chumngoen, C Kaewkot

|Jul 21, 2021
Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness.

F-J Tan, D-C Li, C Kaewkot

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Frequent Collaborators

2 joint publications

F-J Tan

2 joint publications

C Kaewkot

1 joint publications

D-C Li

1 joint publications

H-D I Wu