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)
AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
