Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/73299
Title: 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
Authors: Kusano, Eiichi
Marui, Junichiro
Yoshihashi, Tadashi
Keywords: Breakeven analysis
Cost-volume-profit analysis
Food technology
Khanom jeen
pH control
Issue Date: 2021
Series/Report no.: Japan Agricultural Research Quarterly;Vol. 55, No. 03 .- P.253-264
Abstract: This study investigates the impact of basic quality management on the product quality and profitability of small- and medium-sized Thai fermented rice noodle (khanom jeen) manufacturers. Specifically, an interview survey of a small-scale khanom jeen producer in Thailand was conducted to highlight the effects of sudden noodle liquefaction during manufacture on profitability and determine the cost of implementing a liquefaction risk management system. This case study shows that systemized basic quality management can help conventional small- and medium-sized manufacturers to stabilize their product quality and business management. Moreover, specific techniques based on the latest findings in the field of food science can also be adopted to prevent the liquefaction problem.
URI: https://dspace.ctu.edu.vn/jspui/handle/123456789/73299
ISSN: 0021-3551
Appears in Collections:Japan Agricultural research quarterly

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