ผลของอุณหภูมิหมักต่อไอโซเอมิลแอลกอฮอล์และอะซิทัลดีไฮด์ในสาโท
Sato is a traditional Thai alcoholic beverage product from fermentation of steamed glutinous rice mixed with Loogpang which is a starter culture. The main problem in commercial Sato production is the quality consistency between batches. In Sato brewery, fermentation temperature is one of the most im...
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| Other Authors: | |
| Format: | Theses and Dissertations |
| Language: | Thai |
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จุฬาลงกรณ์มหาวิทยาลัย
2013
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| Subjects: | |
| Online Access: | https://digiverse.chula.ac.th/Info/item/dc:34465 |
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| Institution: | Chulalongkorn University |
| Language: | Thai |