Effect of package type and storage temperature on quality of microwavable puffed pork rinds (Kab-Moo) | ผลของชนิดบรรจุภัณฑ์และอุณหภูมิการเก็บรักษาต่อคุณภาพแคบหมูกึ่งสำเร็จรูปสำหรับอบให้พองตัวด้วยเตาไมโครเวฟ
2022
Orathai Bunthawong(Rajamangala University of Technology Lanna, Lampang (Thailand). Faculty of Science and Agricultural Technology. Program in Agroindustry) | Nichapha Khamkruea(Rajamangala University of Technology Lanna, Lampang (Thailand). Faculty of Science and Agricultural Technology. Program in Agroindustry)
AGROVOC关键词
书目信息
页码
27-35
其它主题
Package; Kab-moo; Shelf life; Expansion ratio; Puffed pork rind; Microwave
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology
2024-06-26
AGRIS AP