Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/3869
Title: Development and Study of Storage of Pork Balls Mixed withShiitake Mushrooms
Authors: Ruangchai, Supang 
Issue Date: 2009
Publisher: Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Source: Supang Ruangchai (2009) Development and Study of Storage of Pork Balls Mixed withShiitake Mushrooms. University of the Thai Chamber of Commerce Journal Vol.29 No.3.
Journal: University of the Thai Chamber of Commerce Journal 
Abstract: Investigation into the development and quality of pork balls with varied proportions ofbarley flour and tapioca flour from 0:100 to 100:0, and amounts of pepper between0.8, 1.0 and 1.2 percentage revealed that the pork balls prepared with barley flour andtapioca flour at 25:75 percentage, and 1.2 percentage pepper were the mostacceptable. The study of shiitake mushroom used for pork substitute of between0:100 to 25:75 percentages showed that a 15:85 formulation was the most acceptable.In storage, sensory acceptance and pH tended to decrease, but microbiologicalcounts increased in control and selected pork ball formulations after storage at 4 oCfor 4 weeks.
URI: https://scholar.utcc.ac.th/handle/6626976254/3869
ISSN: 0125-2437
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Appears in Collections:JEO: Journal Articles

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