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

• المؤلفون الرئيسيون: Sopin Jirakiattikul, Karnjapan Janthawornpong
• التنسيق: مقال
• اللغة: English
• منشور في: Prince of Songkla University 2022
• الموضوعات: Curry paste
• الوصول للمادة أونلاين: http://kb.psu.ac.th/psukb/handle/2016/17673; https://so03.tci-thaijo.org/index.php/jms_psu/article/view/244242

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...