โดยนำผลิตภัณฑ์ที่ได้ไปบรรจุในภาชนะบ

โดยนำผลิตภัณฑ์ที่ได้ไปบรรจุในภาชนะบรรจุที่มีความเหมาะสมแล้วนำไปเก็บไว้ที่อุณหภูมิ 4 องศาเซลเซียลและอุณหภูมิห้อง สลับกันและนำมาทดสอบคุณสมบัติต่าง ๆ ดังนี้
1. การยอมรับทางประสาทสัมผัสโดยวิธี Ratio Profile Test (RPT)
2. คุณสมบัติความอยู่รอดของแบคทีเรียโปรไบโอติกในผลิตภัณฑ์

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Results (English) 1: [Copy]

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By bringing the products to be packaged in containers that are suitable and stored at a temperature of 4° c and room temperature. Alternating bending and other features, as follows: 1. acceptance of the sensory Profile by means of Ratio Test (RPT) 2. features the survival of probiotic bacteria in the product.

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Results (English) 2:[Copy]

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These products are packed in containers that are suitable and then stored at 4 ° C and room temperature. Alternately and tested features as follows
: 1. Adoption Sensory Profile Method Ratio Test (RPT)
2. Property survival of probiotic bacteria in the product.

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Results (English) 3:[Copy]

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The product was packaged with the appropriate stored at the temperature 4 C and the ambient temperature. Switch and tested various properties are as follows.1. Sensory evaluation by means of Ratio Profile Test (RPT).2. Features the survival of probiotic bacteria in the product.

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