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dc.contributor.authorธวัชชัย จิตวารินทร์en_US
dc.date.accessioned2018-09-06T02:51:57Z
dc.date.available2018-09-06T02:51:57Z
dc.date.issued2017
dc.identifier.urihttp://repository.rmutr.ac.th/123456789/886
dc.description.abstractThe purpose of this research were to 1) study the ratio of tea and ginger powder that consumers have accept the most 2) study the physical, chemical and microbiological characteristics of product and 3) study the acceptance and the product consumption trend. The research sample consisted of the 186 consumers living in Phang-nga. Research findings indicated that 1) tea product which consisted of 90% tea and 10% ginger powder had highest score in sensory acceptance and different significantly from the others (p < 0.05) 2) physical and micro biological characteristics according to standard and laws and 3) 86 % of consumers accept this product, 69.4% of consumers will buy this product, and 34.1% of consumers will drink this product for health.en_US
dc.language.isoTHen_US
dc.publisherวิทยาลัยชุมชนพังงาen_US
dc.subjectTeaen_US
dc.subjectGinger powderen_US
dc.subjectTea Sachet mixed with Ginger Powderen_US
dc.titleThe Development of Tea Sachet Mixed With Ginger Powder Produced From Khao-Tum- Nhon Village Farmer Housewives Group, Tuppud, Phang-ngaen_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์ชาบรรจุซองผสมขิงผงจากกลุ่มแม่บ้านเกษตรกรบ้านเขาตำหนอน อำเภอทับปุด จังหวัดพังงาen_US
dc.typeResearchen_US


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