Effect of perilla seed pressed-cake powder on physicochemical properties and oxidative stability of pork emulsion sausage (Moo Yor) during storage | ผลของกากงาขี้ม้อนผงต่อคุณสมบัติทางเคมีกายภาพและความคงตัวต่อปฏิกิริยาออกซิเดชันของหมูยอระหว่างการเก็บรักษา
2017
Chodsana Sriket(Ubon Ratchathani Rajabhat University, Ubon Ratchathani (Thailand). Faculty of Agriculture. Program in Food Science and Technology) | Saroat Rawdkuen(Mae FahLuang University, Chiang Rai (Thailand). School of Agro-Industry. Program in Food Technology) | Thanitnan Boonsrichana(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology. Program in Food Business and Nutrition)
AGROVOC Keywords
Bibliographic information
Pagination
270-284
Other Subjects
Pork emulsion sausage; Moo yor; Perilla seed pressed-cake powder; Byproducts
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology
2024-06-26
AGRIS AP
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