Basil and Sha is kui plants of economic importance is used as a side dish in the meal, but the Thai basil and vegetable spoilage kui Sha the visitors easily. Keep not too long. This study is the concept to study how to extend shelf life by using a weak acid, kasueng acid, and click the SIM as well as waste by the study of the concentration of silica acid, click on the proper use to extend shelf life and learn the appropriate storage temperature as a way to reduce costs of the farmers or entrepreneurs restaurant.
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