An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life

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dc.contributor.authorAmornrat Wanangkarn
dc.contributor.authorDeng-Cheng Liu
dc.contributor.authorAdisorn Swetwiwathana
dc.contributor.authorFa-Jui Tan
dc.date.accessioned2025-07-21T05:52:55Z
dc.date.issued2012-05-01
dc.identifier.doi10.1016/j.foodchem.2012.04.118
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/3448
dc.subjectVacuum packing
dc.subjectWater activity
dc.subject.classificationMeat and Animal Product Quality
dc.titleAn innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life
dc.typeArticle

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