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ผลของเกล็ดปลาผงต่อสมบัติทางเคมีกายภาพและประสาทสัมผัสของปลายอ | Effects of fish scale powder on physicochemical and sensory properties of Playor

2019

Kriangsak Banlue(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology) E-mail:[email protected] | Pheeraya Chottanom(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology) | Sarinthorn Suwannarong(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology) | Kessuda Bunya(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology) | Manattha Sommai(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology)

AGROVOC Keywords
chemicophysical properties fish products hypophthalmichthys molitrix ingredients organoleptic analysis physicochemical properties powders sausages scales sensory properties silver carp
Bibliographic information
ISSN 0125-0485
Pagination
1311-1316
Other Subjects
Playor; Fish emulsion sausage; Fish scale powder
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2022-07-15
AGRIS AP
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