Optimization of mixing hot springs clay and iodine salt on the sensory quality of salted egg using response surface methodology | การหาสัดส่วนที่เหมาะสมระหว่างดินโคลนน้ำพุร้อนและผงเกลือผสมไอโอดีนต่อคุณภาพทางด้านประสาทสัมผัสของไข่เค็มด้วยเทคนิคพื้นผิวตอบสนอง
2017
Chutinut Sujarit(Rajamangala University of Technology Srivijaya. Trang Campus, Trang (Thailand). Faculty of Science and Fisheries Technology) | Angkana Saikeur(Rajamangala University of Technology Srivijaya. Nakhon Si Thammarat Campus, Nakhon Si Thammarat (Thailand). Faculty of Science and Technology)
AGROVOC Keywords
Bibliographic information
Pagination
15-30
Other Subjects
Chemical and physical qualities; Salted egg; Hot spring clay; Sensory qualities; Response surface methodology; Community product standard; Iodine salt
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Ubon Ratchathani University, Ubon Ratchathani (Thailand)
2025-04-25
AGRIS AP
Data Provider
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