Effect of package type and storage temperature on quality of microwavable puffed pork rinds (Kab-Moo) | ผลของชนิดบรรจุภัณฑ์และอุณหภูมิการเก็บรักษาต่อคุณภาพแคบหมูกึ่งสำเร็จรูปสำหรับอบให้พองตัวด้วยเตาไมโครเวฟ
2022
Orathai Bunthawong(Rajamangala University of Technology Lanna, Lampang (Thailand). Faculty of Science and Agricultural Technology. Program in Agroindustry) | Nichapha Khamkruea(Rajamangala University of Technology Lanna, Lampang (Thailand). Faculty of Science and Agricultural Technology. Program in Agroindustry)
AGROVOC Keywords
Bibliographic information
Pagination
27-35
Other Subjects
Package; Kab-moo; Shelf life; Expansion ratio; Puffed pork rind; Microwave
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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