Effects of cooking methods of Thai Spice Sausage on chemical composition and sensory evaluation
Thai Spice Sausage is fresh sausage and originates from the northern of Thailand. The preparation is: minced pork consisting of trimmed-pork: fat (1:1 w/w) is mixed thoroughly with chili paste which consists of dry chili, lemon grass, shallot, garlic, curcumin, salty shrimp-like paste, coriander roo...
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| Main Authors: | , , , |
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| 格式: | Conference or Workshop Item |
| 語言: | English |
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2014
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| 在線閱讀: | http://www.scopus.com/inward/record.url?eid=2-s2.0-33947583417&partnerID=40&md5=9db7460703de8235e6edeab3ffad79d1 http://cmuir.cmu.ac.th/handle/6653943832/537 |
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| 機構: | Chiang Mai University |
| 語言: | English |