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Original Articles

PROCESS DEVELOPMENT OF FISH SAUSAGE

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Pages 523-529 | Received 07 Oct 2000, Accepted 17 Mar 2001, Published online: 17 Aug 2006

REFERENCES

  • Puwastien , P. , Raroengwichit , M. , Sungpuag , P. and Judprasong , K. 1999 . Thai Food Composition Tables 150 Bangkok : Institute of Nutrition, Mahidol University .
  • Chotiyarnwong , A. 1981 . Analysis of Fishery Products I 205 Bangkok : Faculty of Fisheries, Kasetsart University .
  • 1984 . “ AOAC ” . In Official Methods of Analysis , 14th Ed. 1141 Washington, DC : Association of Official Analytical Chemists .
  • 1993 . “ Fishery Products Development Division ” . In Fish Processing Bangkok : Department of Fisheries, Ministry of Agriculture and Cooperatives .
  • Larmond , E. 1977 . Laboratory Methods for Sensory Evaluation of Food Canada : Research Branch, Dept. of Agriculture . Publication 1937
  • Sukpong , S. and Trisaranuwatana , P. 1984 . Statistical Methods and Experimental Design 300 Bangkok : Kasetsart University .
  • Surapanpisid , Y. 1993 . Meat and Meat Products Technology 135 Bangkok : King Mongkut University of Technology Thonburi .

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