ต่อยอดการพัฒนาผลิตภัณฑ์อาหารแปรูปจากปลาน้ำจืดเพื่อการถ่ายทอดเทคโนโลยี หลักสูตร ผลิตภัณฑ์อาหารจากปลาน้ำจืด

Development of food products from fresh water fish aimed to conduct food recipes and food processing consisted of fish sausage with hrebs fermented fish sausage Pla jor crispy crackers with herbs Namprik-Pla yor and transfer this knowledge and technology to the target community in Supanburee area. it found that most accepted recipe for fish flake glake gave the highest scores for color flavor taste and overall acceptance. the highest-preferable level by consumers for color flavortaste texture and overall acceptance was obtained from crispy crackers with herbs.These products were kept in the packaging at the ambient for six months and then taking samples every two months to analyze the physiochemical properties It was found that colors of both samples changed. a little bit.