Open AccessSensory Characteristics of Three Different Levels of Turmeric Powder on Beef Stick Product
Author(s) -
Wannee Tangkham
Publication year - 2020
Publication title -
acta scientific nutritional health
Language(s) - English
Resource type - Journals
ISSN - 2582-1423
DOI - 10.31080/asnh.2020.04.0746
Subject(s) - sensory system , food science , product (mathematics) , mathematics , business , biology , psychology , cognitive psychology , geometry