AGRIS - International System for Agricultural Science and Technology

การประเมินคุณภาพและการวิเคราะห์เนื้อสัมผัสของผลิตภัณฑ์เนื้อโคบดอัดขึ้นรูปที่ผสมผงกระเจี๊ยบแดง | Quality evaluation and texture profile analysis of beef patties formulated with roselle (Hibiscus sabdariffa L.)

2019

Umaporn Pastsart(Prince of Songkla University. Suratthani Campus, Surat Thani (Thailand). Faculty of Science and Industrial Technology. Department of Science and Agricultural Technology) E-mail:Umaporn.p@psu.ac.th | Navawan Prompakdee(Prince of Songkla University. Suratthani Campus, Surat Thani (Thailand). Faculty of Science and Industrial Technology. Department of Science and Agricultural Technology) | Vipavee Promtansud(Prince of Songkla University. Suratthani Campus, Surat Thani (Thailand). Faculty of Science and Industrial Technology. Department of Science and Agricultural Technology)


Bibliographic information
Khon Kaen Agriculture Journal
ISSN 0125-0485
Pagination
1029-1034
Other Subjects
Gumminess; Beef patties; Texture profile analysis
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional

2022-07-15
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