This research objective is the Factors influencing the successful strengthening of supply chain management-oriented cooperation in export of Halal meat processing industry of Thailand to ASEAN countries. Examined the congruence of this model with empirical data which used quantitative research methods. Findings are us follows: (1) The factor of external (2) (3) The factor of cooperation (4) The factor of Halal logo (5) The factor of Halal quality (6) The factor of competitive advantage positively affected the successful strengthening of supply chain management-oriented cooperation in export of Halal meat processing industry of Thailand to ASEAN countries. But the factor of internal no positive effected. affected the successful strengthening of supply chain management-oriented cooperation in export of Halal meat processing industry of Thailand to ASEAN countries

The objective of this study was investigate the optimal formulation of Homemade dairy yogurt that 100 percent of dairy milk ratio of dairy milk to skim milk powder and milk powder was 90:10 85:15 and 80:20 respectively as compared to the control (commercial-yogurt Dutch mill). The Yogurt mixeds were heated to 85 C and held for 5 min incubated at 43 C until the pH reached 4.3. The mixes were then stored at 4 C. Yogurt were prepared from higher ratio of dairy milk : skim milk powder and milk powder led to the more time of incubation. The 31 participated sensory evaluation of the sample. From the result choosed first three formulas to analysed in chemical characteristic and bacterial chariacteristic. Total solid of yogurt were prepare from 90:10 and 85:15 of dairy milk : milk powder ratio were not different with control (p>0.05). Total cell count was found to range between 8.08 – 8.50 LogCFU/g and Lactic acid bacteria was found to range between 6.71 – 8.88 LogCFU/g. The optimum formula of homemade dairy yogurt that ratio of dairy milk to milk powder was 90 : 10 and cost per unit (140 g.) was 10.51 Baht compare with control was 14 Baht.

ZnO tetrapods were synthesized by thermal oxidation technique under atmospheric pressure to forming as microstructural scale for increasing a high surface to volume ratio which effects to higher reaction rate. ZnO was mixed in nutrient broth (NB) by varies ZnO concentration from 1000 ppm to 500000 ppm. E. coli was growth in mixed NB under temperature of 37 oC for 24 h. The bacterial growth was investigated by a measurement of optical density (OD) using UV-Visible spectrophotometer at wavelength of 600 nm. It was showed that the OD decreasing as a linear function of ZnO concentration at the concentration in range of 1000 ppm to 50000 ppm. Moreover it was rapidly decreased at the concentration are 100000 ppm and 500000 ppm. The result shows the bacterial growth has been decreased. Therefore we concluded that ZnO tetrapods have an inhibition potential for E. coli.

This research is a qualitative research. Aim to study how to handle an effective water management. Case study: Muang Samutsakorn District Samutsakorn Province. Either before implementation or during the process and post implementation after the project has been achieved. Sampling groups are agencies involved representing the effective water management resulting in helping Muang Samutsakorn Samutsakorn Province survived from the B.E.2554 mega flood crisis. Consist of Director Head of Engineering Water Delivery and Maintenance Project Phasi Charoen Irrigation Office 11. The research results are summarized below. 1. Pre-implementation Preparation by dredging various gutter in the canals removing all water obstacles installing more mobile water pumps at main pumping stations. Establishing working committee for flood solving and preventing Center. Furthermore check the readiness of tools to be used. 2. During the process Start running the operation center to solve the crisis and closely supervise the action plans. Co-ordinate between Nakhon Pathom Province Samutsakorn Province Bangkok Metropolitan Administration and Department of irrigation in administration of water management. Integrate all parties concerned like government and private sectors. 3. Post-implementation Continuously publicize the outcome. Repair the sewage and drainage system which are damaged from use. Make further sustainable plan for drainage system.

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).