Canning of concentrated coconut milk / Ubolsri Ubolsri Cheosakul (CONFIDENTIAL)
โดย: Cheosakul, Ubolsri
ผู้แต่งร่วม: อุบลศรี เชี่ยวสกุล | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Class. Invest. no. 5ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1972 หัวเรื่อง: Canning and preserving | Coconut milk | Coconutsสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: A canned, concentrated coconut milk with unique charactoristies of colour, texture, flavour, odour, taste, and physical properties was developed in the Food Technology Laboratory. The same process as that described in Report No.2 on Classified Investigation No.7 was applied with a few modifications, i.e. preparation of coconut milk, batching, concentration, homogenization, and steaming, in the hope of obtaining a good product with long shelf life. The composition of the finished product was then determined as a control measure.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1972/255 |
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