การศึกษาการชะลอการเน่าเสียของเนื้อห

Study of retarding the spoilage of meat, pork, using an extract instead of the Ninja and guava peels banana ripening. Students presented the results of experiments and data analysis. As follows:4.1 comparison of the amount of tannins found in the leaves and bark, banana ripening.4.2 physical characteristics, observations.4.3 bacterial counts on pork.

Study slow spoilage of pork with guava leaf extract tannin and ripe banana peel. The study presents the results and analysis of the following information:
4.1 A comparison of the tannin found in guava leaves and ripe banana peel
4.2. Observing physical characteristics
4.3 Counting the number of bacteria on the pork.