EFFECT OF PACKAGING MATERIALS ON THE QUALIFY DECAY OF DRIED INSTANT KANG TAI-PLA

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：ejian

【摘要】

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【作者】

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Somsak Sudchan

【机构】

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Department of Material Product Technology, 2Polysaccharide and Application Research Lab.,Department

【出处】

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第十四届世界食品科技大会

【发表日期】

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2008年1期

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论文部分内容阅读

　　Dried instant Kang Tai-Pla (curry with fermented fishs stomach) is a famous and very popular food of Southern Thailand.It is a spicy and salty.Instant Kang Tai-Pla is sold for local consumption and gifts for friends and relatives due to its reasonable price and easy carry.In spite of its popularity,the dried instant Kang Tai-Pla possesses some inferior properties especially short shelf-life.

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EFFECT OF PACKAGING MATERIALS ON THE QUALIFY DECAY OF DRIED INSTANT KANG TAI-PLA

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