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การพัฒนาคุณภาพและยืดอายุการเก็บรักษาผลิตภัณฑ์ซอสคลุกไก่ทอดบัฟฟาโล่วิงส์ | Quality improvement and shelf-life extension of buffalo-wing fried chicken sauce

2020

Nalatporn Ratanatrivong(Naresuan University, Phitsanulok (Thailand). ASEAN-American Industrial Food Consulting Center) | Lalitta Phanichpol(Naresuan University, Phitsanulok (Thailand). ASEAN-American Industrial Food Consulting Center) | Parita Thanasukarn(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment) | Puntarika Ratanatriwong(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment) E-mail:[email protected], [email protected]

AGROVOC Keywords
chemicophysical properties colloids ingredients keeping quality microbiological analysis organoleptic properties processing quality sauces storage tomatoes xanthan gum
Bibliographic information
ISSN 0125-0369
Pagination
144-149
Other Subjects
Fried chicken sauce; Buffalo wing sauce; Shelf-life extension; Hydrocolloid
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-12-15
AGRIS AP
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