A comparative study of production costs for enhancing safe curry paste production based on primary GMP standard: A case of community enterprises in Songkhla province
Southern Thailand curry paste is an identity food ingredient. Nowadays, its production has been scaled up to generate a supplemental income for local households. It is therefore necessary to have a production process that protects health of consumers. The objectives of this study were to determine t...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Prince of Songkla University
2022
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://kb.psu.ac.th/psukb/handle/2016/17673 https://so03.tci-thaijo.org/index.php/jms_psu/article/view/244242 |
| الوسوم: |
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