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)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
270-284
Другие темы
Pork emulsion sausage; Moo yor; Perilla seed pressed-cake powder; Byproducts
Язык
Тайский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology
2024-06-26
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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