Basic Quality Management for Improving the Business Stability of Small Food Enterprises in Southeast Asia: The Case of a Fermented Rice Noodle Company in Thailand Preventing Noodle Liquefaction-Reference-Cited by-同舟云学术

Basic Quality Management for Improving the Business Stability of Small Food Enterprises in Southeast Asia: The Case of a Fermented Rice Noodle Company in Thailand Preventing Noodle Liquefaction

Published:2021-07-01 Issue:3 Volume:55 Page:253-264
ISSN:0021-3551
Container-title:Japan Agricultural Research Quarterly: JARQ
language:en
Short-container-title:JARQ

Author:

KUSANO Eiichi¹,MARUI Junichiro¹,YOSHIHASHI Tadashi¹

Affiliation:

1. Japan International Research Center for Agricultural Sciences

Publisher

Japan International Research Center for Agricultural Sciences

Subject

Agronomy and Crop Science,Animal Science and Zoology,Ecology,Biotechnology

Link

https://www.jstage.jst.go.jp/article/jarq/55/3/55_253/_pdf

Reference22 articles.

1. Baregheh, A. et al. (2012) Food sector SMEs and innovation types. Brit. Food. J., 114, 1640-1653.

2. Baregheh, A. et al. (2014) Towards an integrative view of innovation in food sector SMEs. Int. J. Entrepreneurship Innov., 15, 147-158.

3. Bureau of Food, Food and Drug Administration Thailand (2018) Notification of Ministry of Public Health (No. 389) B.E. 2561 (2018) Re: food additives (No. 5). http://www.fda.moph.go.th/sites/food/SitePages/FoodAdditives.aspx [In Thai].

4. Chinkrua, P. (2011) Development of ready-to-eat Kanom Jeen. Master thesis, Chulalongkorn University, Bangkok, Thailand.

5. Dale, B. G. (2003) Managing quality, 4^th edition. Blackwell Publishing, Malden, USA, pp. 21-27.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Low glycemic index noodle and pasta: Cereal type, ingredient, and processing;Food Chemistry;2024-01