W. Chumngoen

Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

W. Chumngoen, Fa‐Jui Tan · Asian-Australasian Journal of Animal Sciences · 2015 · 73 citations · Full text

Marketing, Nutrition, Commercial Broilers +15

Effects of moist‐ and dry‐heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat

W. Chumngoen, Chih‐Feng Chen, Fa‐Jui Tan · Animal Science Journal · 2017 · 31 citations

Food Chemistry, Nutrition, Food Physic +12

Influences of end-point heating temperature on the quality attributes of chicken meat

W. Chumngoen, C.-F. Chen, H. -Y. Chen et al. · British Poultry Science · 2016 · 24 citations

Nutrition, Education, Thermal Processing +16

Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness

Fa‐Jui Tan, D.-C. Li, C Kaewkot et al. · British Poultry Science · 2021 · 11 citations

Validation of feasibility and quality of chicken breast meat cooked under various water‐cooking conditions

W. Chumngoen, Hsin‐Yi Chen, Fa‐Jui Tan · Animal Science Journal · 2016 · 10 citations