Winter melon with seafood sauce

Advisor

# Name
1Miss Wararat Rotthanong

Inventor

# Name
1Mr. Ekkachai
2Mr.Chachris Rattanapradit

Suphanburi Vocational College

Type of : English Presentation Innovation and Invention Based on Research Methodology Contest

Abstract

The objectives of this research are 1.) To study the amount added to the Winter melon with seafood sauce without changing the quality of the seafood sauce 2.) Study the amount of seafood sauce on how to reduce the production costs.In this research there are three (3) Methods the quality food experts of the winter melon with seafood sauce. That include sensory evaluation are : 1. Krata thong 2. Jomjoan 3. Prathong

Features and Benefits

Can increase the amount of seafood sauce and can help increase the price and reduce the cost of seafood sauce production
1. Know the amount of winter melon added to the right amount of seafood sauce without changing the quality of the seafood sauce.

2. Know the preferences and the initial satisfaction of the seafood sauce with different amounts of winter melon.