Effects of Penergetic Fresh Wave at Different Levels for Extending the Shelf Life of Sausage

in 63rd International Congress of Meat Science and Technology
Autor:innen:
R. Lertpatarakomol 1Department of Animal Science and Veterinary Basic Science, Mahanakorn University of Technology, Bangkok 10530, Thailand

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T. Trairatpaiwan 1Department of Animal Science and Veterinary Basic Science, Mahanakorn University of Technology, Bangkok 10530, Thailand

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S. Sirimongkolworakul 2Department of Pre-Clinic, Mahanakorn University of Technology, Bangkok 10530, Thailand

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P. Jaipeng 3Department of Clinic, Mahanakorn University of Technology, Bangkok 10530, Thailand; rachakris@gmail.com

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K. Paditporn 3Department of Clinic, Mahanakorn University of Technology, Bangkok 10530, Thailand; rachakris@gmail.com

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J. Mitchaothai 3Department of Clinic, Mahanakorn University of Technology, Bangkok 10530, Thailand; rachakris@gmail.com

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Art:
Kapitel
Seiten:
414–415
DOI:
https://doi.org/10.3920/9789086868605_183

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