Effect of pork backfat replacement with virgin coconut oil on quality of fermented sausages | ผลของการแทนที่มันหมูด้วยน้ำมันมะพร้าวบริสุทธิ์ต่อคุณภาพของไส้กรอกเปรี้ยว
2012
Yuenyongputtakal, W.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Chinnasarn, S.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Krasaechol, N.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Itthisoponkul, T.(Srinakharinwirot University, Bangkok (Thailand). Faculty of Agricultural Product Innovation and Technology)
Palabras clave de AGROVOC
Información bibliográfica
Paginación
349-352
Otras materias
Pork backfat; Virgin coconut oil; Fermented sausage
Idioma
Tailandés
Nota
Summaries (En, Th)
Tipo
Summary; Non-Conventional
Autores corporativos
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-02-15
AGRIS AP
Proveedor de Datos
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