Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste)
© 2015 Akadémiai Kiadó, Budapest. Alteration of physical and chemical qualities of pressurized and heat treated Nam Prig Nhum (Thai-green-chili paste) was thoroughly assessed upon storage for eight weeks. During storage, colour L, -a∗, and b∗ parameters of pressurized Nam Prig Nhum displayed compara...
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| Main Authors: | , , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84946542407&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44845 |
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| 機構: | Chiang Mai University |