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)
Palabras clave de AGROVOC
Información bibliográfica
Paginación
270-284
Otras materias
Pork emulsion sausage; Moo yor; Perilla seed pressed-cake powder; Byproducts
Idioma
Tailandés
Nota
Summaries (En, Th)
Tipo
Summary; Non-Conventional
Autores corporativos
Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology
2024-06-26
AGRIS AP
Proveedor de Datos
Este registro bibliográfico ha sido proporcionado por Kasetsart University
Si observa algún dato incorrecto en este registro bibliográfico, póngase en contacto con nosotros en [email protected]