Application of a plackett-burman design for screening raw materials mainly affecting the properties of mum (Thai fermented sausage)
© 2020 Chiang Mai University. The objective of this study was to screen the factors that play an important role on quality of Thai fermented sausage (Mum) by using the Plackett-Burman screening design. The studied factors included 5 ingredients for Mum production namely minced garlic, roasted rice p...
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| Main Authors: | , , , , |
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| Format: | Journal |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85077999172&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/68598 |
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| Institution: | Chiang Mai University |