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	1.	Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health. [electronic resource] by Swetwiwathana, Adisorn Visessanguan, Wonnop Producer: 20160419 In: Meat science vol. 109 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life. [electronic resource] by Wanangkarn, Amornrat Liu, Deng-Cheng Swetwiwathana, Adisorn Tan, Fa-Jui Producer: 20121206 In: Food chemistry vol. 135 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Bacteriocins from lactic acid bacteria and their applications in meat and meat products. [electronic resource] by Woraprayote, Weerapong Malila, Yuwares Sorapukdee, Supaluk Swetwiwathana, Adisorn Benjakul, Soottawat Visessanguan, Wonnop Producer: 20170518 In: Meat science vol. 120 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis. [electronic resource] by Wanangkarn, Amornrat Liu, Deng-Cheng Swetwiwathana, Adisorn Jindaprasert, Aphacha Phraephaisarn, Chirapiphat Chumnqoen, Wanwisa Tan, Fa-Jui Producer: 20141118 In: International journal of food microbiology vol. 186 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)