Physical, chemical and sensory characterization of the Thai-crispy pork rind Kaeb Moo
2012
Sujinda Sriwattana(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) | Niramon Utama-ang(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) | Prodpran Thakeow(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) E-mail:prodpran@chiangmai.ac.th | Jarinya Senapa(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) | Yuthana Phimolsiripol(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) | Suthat Surawang(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) | Isarapong Pongsirikul(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) | Angeli, Sergio(Free University of Bolzano (Italy). Faculty of Science and Technology)
Mots clés AGROVOC
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