Shelf-life extension of Thai green papaya salad dressing by hurdle technology

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dc.contributor.authorWiramsri Sriphochanart
dc.contributor.authorWarawut Krusong
dc.contributor.authorPimpen Pornchaloempong
dc.contributor.authorNatthaporn Chotigavin
dc.contributor.authorKraisuwit Srisawat
dc.contributor.authorSoisuda Pornpukdeewattana
dc.contributor.authorTheppanya Charoenrat
dc.contributor.authorAzis Boing Sitanggang
dc.contributor.authorPichayada Somboon
dc.date.accessioned2026-05-08T19:23:57Z
dc.date.issued2024-4-18
dc.identifier.doi10.1016/j.foodcont.2024.110528
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/19305
dc.publisherFood Control
dc.subjectFood Science and Nutritional Studies
dc.subjectPapaya Research and Applications
dc.subjectPostharvest Quality and Shelf Life Management
dc.titleShelf-life extension of Thai green papaya salad dressing by hurdle technology
dc.typeArticle

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