การผลิตไส้กรอกอิมัลชันสูตรลดไขมันและเสริมโปรตีน
Emulsion sausages are considered as food containing high content of saturated fat. High consumption of emulsion sausages may increase a risk of NCDs such as obesity, heart diseases and hypertension. This research aimed to study the effect of replacing pork back fat with fish skin collagen hydrolysat...
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| Format: | Senior Project |
| Language: | Thai |
| Published: |
จุฬาลงกรณ์มหาวิทยาลัย
2019
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| Online Access: | https://digiverse.chula.ac.th/Info/item/dc:10626 |
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| Institution: | Chulalongkorn University |
| Language: | Thai |