การประเมินคุณภาพและการวิเคราะห์เนื้อสัมผัสของผลิตภัณฑ์เนื้อโคบดอัดขึ้นรูปที่ผสมผงกระเจี๊ยบแดง | Quality evaluation and texture profile analysis of beef patties formulated with roselle (Hibiscus sabdariffa L.)
2019
Umaporn Pastsart(Prince of Songkla University. Suratthani Campus, Surat Thani (Thailand). Faculty of Science and Industrial Technology. Department of Science and Agricultural Technology) E-mail:Umaporn.p@psu.ac.th | Navawan Prompakdee(Prince of Songkla University. Suratthani Campus, Surat Thani (Thailand). Faculty of Science and Industrial Technology. Department of Science and Agricultural Technology) | Vipavee Promtansud(Prince of Songkla University. Suratthani Campus, Surat Thani (Thailand). Faculty of Science and Industrial Technology. Department of Science and Agricultural Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Khon Kaen Agriculture Journal
ISSN
0125-0485
Нумерация страниц
1029-1034
Другие темы
Beef patties; Gumminess; Texture profile analysis
Язык
Тайский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2022-07-15
AGRIS AP
Поставщик данных
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