An evaluation of the boiled fish industry of Thailand / Malee Sundhagul, Bung-orn Kasemsarn
โดย: Sundhagul, Malee
ผู้แต่งร่วม: Kasemsarn, Bung-orn | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 23/1 ; Rep. no. 4ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1969 รายละเอียดตัวเล่ม: 12 p.หัวเรื่อง: Boiled fish | Boiled fish industry | Fishesสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: Traditional method of boiled fish production in Thailand and sanitary conditions in the processing plants during processing, packaging, and distribution have been studied. Modifications of the traditional methods have been investigated to find ways to improve the keeping quality of the product. The utility of food preservatives to retard microbial spoilage has been investigated. The stages in process in tending to caused large increase in microorganisms on the product are pinpointed, and suggestions to improve certain processing practices are given. Results on the effect of added preservatives indicated the possible use of certain preservatives in increasing the shelf life of the product through reduction of microbial spoilage. Authors
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1969/85 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1969/85-2 |
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