FAO AGRIS - Système international des sciences et technologies agricoles

Effect of guava powder as a fat substitute on physical, chemical, and sensory quality of sausages

2024

Vichunan Leewan(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Pitiporn Ritthiruangdej(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Nantawan Therdthai(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)


Informations bibliographiques
Pagination
p. 301-309
D'autres materias
Sensory quality; Pork fat; Fat replacer; Guava powder; Substitution
Langue
thaï
Note
Summaries (En, Th)
Titre traduit
ผลของผงฝรั่งที่ใช้แทนที่ไขมันต่อคุณภาพทางกายภาพ เคมี และประสาทสัมผัสของไส้กรอก
Type
Conference; Summary; Non-Conventional
Source
Proceedings of 62nd Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Kasetsart University, Bangkok (Thailand) Ministry of Education, Science, Research and Innovation, Bangkok (Thailand) Ministry of Agriculture and Cooperatives, Bangkok (Thailand) Ministry of Education, Bangkok (Thailand) Ministry of Natural Resources and Environment, Bangkok (Thailand) Ministry of Digital Economy and Society, Bangkok (Thailand) Thailand Science Research and Innovation, Bangkok (Thailand) National Research Council of Thailand, Bangkok (Thailand) Prachachuen Research Network, Bangkok (Thailand). Bangkok (Thailand), 2024. ISBN 978-616-278-834-5. p. 301-309
Conférence
62. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Mar 2024

2024-09-23
AGRIS AP
Fournisseur de données
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