Effect of guava powder as a fat substitute on physical, chemical, and sensory quality of sausages
2024
Vichunan Leewan(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Pitiporn Ritthiruangdej(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Nantawan Therdthai(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
ترقيم الصفحات
p. 301-309
مواضيع أخرى
Fat replacer; Guava powder; Sensory quality; Substitution; Pork fat
اللغة
التايلاندية
ملاحظة
Summaries (En, Th)
العنوان المترجم
ผลของผงฝรั่งที่ใช้แทนที่ไขมันต่อคุณภาพทางกายภาพ เคมี และประสาทสัมผัสของไส้กรอก
النوع
Conference; Summary; Non-Conventional
المصدر
Proceedings of 62nd Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Kasetsart University, Bangkok (Thailand) Ministry of Education, Science, Research and Innovation, Bangkok (Thailand) Ministry of Agriculture and Cooperatives, Bangkok (Thailand) Ministry of Education, Bangkok (Thailand) Ministry of Natural Resources and Environment, Bangkok (Thailand) Ministry of Digital Economy and Society, Bangkok (Thailand) Thailand Science Research and Innovation, Bangkok (Thailand) National Research Council of Thailand, Bangkok (Thailand) Prachachuen Research Network, Bangkok (Thailand). Bangkok (Thailand), 2024. ISBN 978-616-278-834-5. p. 301-309
مؤتمر المنظمة
62. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Mar 2024
2024-09-23
AGRIS AP
مزود البيانات
تم تزويد هذا السجل من قبل Kasetsart University
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