ผลของการกระตุ้นด้วยไฟฟ้าร่วมกับเทคนิคซูวีต่อคุณภาพสเต๊กเนื้อสันนอกสุกร | Effect of electrical stimulation and sous vide technique on pork loin steak quality
2021
Tanom Tathong(Nakhon Phanom University, Nakhon Phanom (Thailand). Faculty of Agriculture and Technology. Department of Food Technology) | Chirasak Phoemchalard(Mahidol University. Amnat Charoen Campus, Amnat Charoen (Thailand). Department of Agriculture)
AGROVOC Keywords
Bibliographic information
Pagination
432-436
Other Subjects
Electrical stimulation; Sous vide technique; Pork loin
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2022-12-15
AGRIS AP
Data Provider
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