Winter melon with seafood sauce
|1||Miss Wararat Rotthanong|
Suphanburi Vocational College
Type of : English Presentation Innovation and Invention Based on Research Methodology Contest
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.