Canned coconut cream: Improvement II / Ubolsri Cheosakul, Wiboonkiet Moleeratanond (CONFIDENTIAL)
โดย: Cheosakul, Ubolsri
ผู้แต่งร่วม: Moleeratanond, Wiboonkiet | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Class. Invest. no. 5ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1975 รายละเอียดตัวเล่ม: 12 p.หัวเรื่อง: Canning and preserving | Coconut cream | Coconutsสาระสังเขป: Some steps of preparing canned coconut cream previously described in Report No.3 on "Canning coconut cream", which may be considered as Improvement I of the canned coconut cream series of Investigation No.5, were modified. It was found that the time and labour in the course of production were reduced and the product had a better characteristics, i.e., texture, taste, colour, odour, etc. than that described in the previous report.- Authors.
ไม่มีรายการทางกายภาพสำหรับระเบียนนี้
There are no comments on this title.