Prediction of Freshness Quality and Phosphate Residue of White Shrimp Products Using Near-Infrared Spectroscopy
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تاریخ نمایه سازی: 12 آبان 1401
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Faculty of Agriculture Natural Resources and Environment, Naresuan University, Mueang, Phitsanulok ۶۵,۰۰۰, Thailand
Faculty of Agriculture Natural Resources and Environment, Naresuan University, Mueang, Phitsanulok ۶۵,۰۰۰, Thailand
Faculty of Agriculture Natural Resources and Environment, Naresuan University, Mueang, Phitsanulok ۶۵,۰۰۰, Thailand
Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok, Thailand
Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand
Faculty of Agriculture Natural Resources and Environment, Naresuan University, Mueang, Phitsanulok ۶۵,۰۰۰, Thailand