Effect of the Variation of Solid/Liquid Content in Food on the Sterilizing Time and Physical Properties of Chicken and Turkey Berries in Green Curry in Retort Pouch

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dc.contributor.authorTeeranuch Chysirichote
dc.contributor.authorWeawwan Wattanasiriwit
dc.contributor.authorKamontip Ploykrachang
dc.contributor.authorTeerin Chysirichote
dc.date.accessioned2025-07-21T06:09:24Z
dc.date.issued2023-06-08
dc.identifier.doi10.1080/15428052.2023.2221198
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/12559
dc.subjectRetort
dc.subjectSterilization
dc.subjectCurry
dc.subjectIce cream
dc.subject.classificationMeat and Animal Product Quality
dc.titleEffect of the Variation of Solid/Liquid Content in Food on the Sterilizing Time and Physical Properties of Chicken and Turkey Berries in Green Curry in Retort Pouch
dc.typeArticle

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