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Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product
Supaluk Sorapukdee (Sorapukdee S), Sujitta Jansa (Jansa S), Pussadee Tangwatcharin (Tangwatcharin P)
Asian-Australas J Anim Sci. 2019;32(11):1763-1775. Published online 2019 Mar 7 DOI: https://doi.org/10.5713/ajas.18.0811
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