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3 results for Khin Swe Oo.

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A Model HACCP Plan for Fish Seasoning Powder Production
by Khin Swe Oo, Soe Soe Than and Thet Hnin Oo
American Journal of Food Science and Technology. 2019, 7(6), 200-204. DOI: 10.12691/ajfst-7-6-6
Pub. Date: August 20, 2019Views: 19632Downloads: 11997
Mrigal fish indigenous raw materials HACCP critical control points
Abstract Full Text PDF (133 KB) Full Text HTML Full Text ePUB (268 KB)
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Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology
by Khin Swe Oo, Soe Soe Than and Thet Hnin Oo
American Journal of Food Science and Technology. 2019, 7(6), 175-181. DOI: 10.12691/ajfst-7-6-2
Pub. Date: July 16, 2019Views: 10725Downloads: 10460
response surface methodology Box-Behnken Design osmotic dehydration toddy fruit tubes
Abstract Full Text PDF (866 KB) Full Text HTML Full Text ePUB (3206 KB)
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Physico-chemical Properties and Sensory Evaluation of Fish Seasoning Powder
by Thet Hnin Oo, Khin Swe Oo and Soe Soe Than
American Journal of Food Science and Technology. 2019, 7(2), 52-56. DOI: 10.12691/ajfst-7-2-3
Pub. Date: March 07, 2019Views: 11622Downloads: 10049
fish seasoning powder hot air oven drying method drying temperature sensory properties
Abstract Full Text PDF (299 KB) Full Text HTML Full Text ePUB (90 KB)
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