Approach study on production of Moo-Chamuang-Dry pounded curry ingredient
1993
Saroch Prasertsirivatna | Wanna Artnarong
From the approach study on production of Moo-Chamuang-Dry pounded curry ingredients, there was no statistical difference between fresh ingredients and dry ingredients in smell, taste and pleasant texture but there was signficantly difference in color (p0.05). From dry pounded ingredients keep in a plastic bag for three months, bacteria was found contaminated for 10(exp.3) cell/millitre but there was no fungi. There was none for dry pounded Chamaung-leaves. The pH of boiled water of dry Chamaung-leaves was 1.7 while of fresh was 1.5. The cost of Moo-Chamaung-Dry pounded curry ingredients was 8.25 baht a package of 48.5 grams
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
