Optimum use of nitrite on the qualities and residual nitrite in emulsion-type sausage with different fat contents
2023
Supapich Somboonying(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Pitiporn Ritthiruangdej(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Kanithaporn Vangnai(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
p. 698-705
Другие темы
Fat contents; Residual nitrite; Chicken sausage; Emulsified sausage; Emulsion type; Additive
Язык
Английский
Примечание
Summary (En)
Тип
Conference; Summary; Non-Conventional
Источник
Proceedings of 61st 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) Prachacheun Research Network, Pathum Thani (Thailand). Bangkok (Thailand), 2023. ISBN 978-616-278-768-3. p. 698-705
Конференция
61. Kasetsart University Annual Conference, Bangkok (Thailand), 1-3 Mar 2023
2024-01-22
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
Ссылки
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