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Replacement of Nam Prik Pao Pla Salid filling in Pun Klib Tord | การทดแทนไส้น้ำพริกเผาเสริมเนื้อปลาสลิดในผลิตภัณฑ์ปั้นขลิบทอด

2014

Pussadee Kajonsaksirikul(Suan Dusit Rajabhat University, Bangkok (Thailand). School of Culinary Arts. Program in Culinary Technology and Service) | Boonyaporn Chuamsompong(Suan Dusit Rajabhat University, Bangkok (Thailand). School of Culinary Arts. Program in Culinary Technology and Service) | Wattanatorn Roshmode(Suan Dusit Rajabhat University, Bangkok (Thailand). School of Culinary Arts. Program in Culinary Technology and Service) | Supichaya Khumkhom(Suan Dusit Rajabhat University, Bangkok (Thailand). School of Culinary Arts. Program in Culinary Technology and Service)

AGROVOC Keywords
consumer behaviour fish food processing ingredients organoleptic properties production costs quality sensory evaluation snack foods trichogaster pectoralis
Bibliographic information
SDU Research Journal Sciences and Technology
ISSN 1906-3334 | 2408-1574
Pagination
67-77
Other Subjects
Consumer acceptance; Pun klib; Pla salid; Nam prik pao; Standard recipe
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Suan Dusit University, Bangkok (Thailand). Research and Development Institute
2025-04-25
AGRIS AP
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