The research aimed at studying the relationship between change management process and the success of organizational development into learning organization of District Fisheries Offices in Roi Et Province. The sample was 66 officials determining sample size using Krejcie and Morgan table. The research instrument was a questionnaire. Statistical tools were percentage mean standard deviation one samples t-test and Pearson Product Moment Correlation. The research main findings revealed that; the success of organizational development into learning organization was at a high level change management process was at a high level and the relationship between change management process and the success of organizational development into learning organization was positive at the medium level (r= .53) which was statistically significant at the .01 level.

The purposes of this research are (1) to study the marketing components that influence fish sauce buying behavior of consumers in The Central Region and (2) to study the influence of viral marketing (word-of-mouth marketing) on buying behavior of consumers in The Central Region. The instrument used in the study is a questionnaire. The data are analyzed by using frequency percentage mean standard deviation T-Test and F-Test The results of the research are as follows: The subjects chose fish sauce by looking at the expiry date and bought 1 to 3 bottles of 700 ml. fish sauce at the price of 21 to 30 baht and often found that the color of authentic fish sauce would change. The majority of subjects were greatly influenced by television advertising and sale promotion of ‘buy 1 get 1 free’ at points of sale for the buying of fish sauce in The Central Region. The monthly expense of consumers buying fish sauce in The Central Region was between 5000 and 10000 baht. Fish sauce buying behavior of subjects for various age groups education levels occupations and average incomes showed significant difference at the 0.05 level. Price and sale promotion were related to fish sauce buying behavior at a significant level of 0.05.

The research on local wisdom in local Phetchaburi food of elderlies in Ban Huay Sai Nue to transfer and enhance learning capacity through online learning system is both quantitative and qualitative. It aims to collect local wisdom in local Phetchaburi food from both knowledge and direct experience of elderlies in Ban Huay Sai Nue Cha-am City Municipality Phetchaburi province in order to transfer the local wisdom to youths in Ban Huay Sai Nue and nearby areas as well as to develop local food recipe and procedure in both image and video formats through online learning system to enhance learning capacity of youths and other people. The target group was members of elderly group in Ban Huay Sai Nue which was divided into the major target the minor target and the recipents of technology transfer. Tools used in this reearch included a structured interview form and food recipe recording form. The research was divided into 4 main steps: selection of local wisdom collection of local wisdom transfer of local wisdom and distribution of local wisdom. Results of the research show that the target group selected 12 food recipes 8 dessert recipes and 2 drink recipes. The local wisdom was demonstrated by 9 members of elderly group in Ban Huay Sai Nue. The technology was tranferred to 40 students on Tessaban 6 School Ban Huay Sai Nue Cha-am City Municipality. Results of achievement test showed that trainees’ post-training knowledge was significantly diferent from pre-training knowledge at statistical level of 0.05 and satisfaction in the training process was highest in overall.

The objectives of this study was to evaluate effects of cryoprotectants on Dorab wolf herring gel qualities using sucrose (3 and 6%) with sodium tripolyphosphate (STPP 0.3%) as cryoprotectants at 0 3 and 6 freeze-thaw cycle (-18 C 18 hr. freezing and 5 C 6 hr. thawing). The results showed that added 3 and 6% sucrose in combination with 0.3% STPP to washed minced fish resulted in whiter gel than washed minced fish with no cryoprotectants and unwashed minced fish at 0 3 and 6 freeze-thaw cycles (P0.05). Besides expressible moisture of washed minced fish with cryoprotectants added was found lower than washed minced fish with no cryoprotectants and unwashed minced fish at 0 3 and 6 freeze-thaw cycle (P 0.05). Textural properties i.e. washed minced fish with cryoprotectants gel strength (breaking force g) was higher than washed minced fish with no cryoprotectants at 0 freeze-thaw cycle but gel elasticity (deformation cm.) was not statistically different (P>0.05).

The experiment on using of different levels fishes condensate as feed contain in climbing perch (Anabas testudineus Bloch). To study on growth rate (SGR) feed conversion ratio (FCR) protein efficiency ratio (PER) and survival rate of climbing perch. The diets contained 40% protein and 3200 Kcal/Kg (DE) in all formulas with varying levels ; 0 25 50 and 75% of fishes condensate replacement of fish meal respectively and compared with pellet feed (formula 5). The diets were given for 10 weeks to fish which the initial average weight were 4.43+0.14 g. The result showed that the SGR FCR PER and survival rate of climbing perch was 25 percentage of fishes condensate (formula 2) gave highest growth performance as SGR 0.72+0.16 (%/day) and PER 1.12+0.22 were significantly different (p<0.05) with 0 75 and 50% respectively but not significantly different from the control feed (formula 5). All of the feed formulas showed no effect on survival rate (p>0.05).