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|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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