Effects of Dry Chili and Garlic on Sensory Characteristics and Consumer Acceptance of Numprik Tadang Product
- DOI
- 10.5481/kkujgs.2008.08.1.2
- Published
- 2008-01-01
- Container
- Khon Kaen University Journal (Graduate Studies)
- Publisher
- Graduate School Khon Kaen University
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.5481/kkujgs.2008.08.1.2,
title = {Effects of Dry Chili and Garlic on Sensory Characteristics and Consumer Acceptance of Numprik Tadang Product},
author = {Nitchara Toontom and Dr.Mutita Meenune and Dr.Wilatsan Posri},
year = {2008},
journal = {Khon Kaen University Journal (Graduate Studies)},
doi = {10.5481/kkujgs.2008.08.1.2},
url = {https://doi.org/10.5481/kkujgs.2008.08.1.2}
}RIS
TY - JOUR TI - Effects of Dry Chili and Garlic on Sensory Characteristics and Consumer Acceptance of Numprik Tadang Product AU - Nitchara Toontom AU - Dr.Mutita Meenune AU - Dr.Wilatsan Posri PY - 2008 JO - Khon Kaen University Journal (Graduate Studies) DO - 10.5481/kkujgs.2008.08.1.2 UR - https://doi.org/10.5481/kkujgs.2008.08.1.2 ER -
APA
Toontom, N., Meenune, D., & Posri, D. (2008). Effects of Dry Chili and Garlic on Sensory Characteristics and Consumer Acceptance of Numprik Tadang Product. Khon Kaen University Journal (Graduate Studies). https://doi.org/10.5481/kkujgs.2008.08.1.2
Source records
- crossref · retrieved 2026-09-26T22:55:03.253Z