Study of Interactions between Polyphenols and Macronutrients on the Efficacy of NCDs Prevention Posted on February 1, 2025February 11, 2025 by admin Continue reading “Study of Interactions between Polyphenols and Macronutrients on the Efficacy of NCDs Prevention”
Reducing the 8 Wastes in Organizations to Enhance Value with the ‘Lean Approach’ Posted on February 1, 2025February 11, 2025 by admin Continue reading “Reducing the 8 Wastes in Organizations to Enhance Value with the ‘Lean Approach’”
National Food Institute and Role in Empowering Thai Entrepreneurs for the Global Stage Posted on February 1, 2025February 11, 2025 by admin Continue reading “National Food Institute and Role in Empowering Thai Entrepreneurs for the Global Stage”
VEGA: ผู้นำด้านเทคโนโลยีการวัดระดับและความดันสำหรับอุตสาหกรรมการผลิตแบบอัตโนมัติ Posted on February 1, 2025February 8, 2025 by admin Continue reading “VEGA: ผู้นำด้านเทคโนโลยีการวัดระดับและความดันสำหรับอุตสาหกรรมการผลิตแบบอัตโนมัติ”
See What’s New in the Star Items January 2025 Posted on January 1, 2025February 1, 2025 by admin พบกับผลิตภัณฑ์ดาวเด่น เช่น เครื่องจักร อุปกรณ์ในห้องปฏิบัติการทางวิทยาศาสตร์ ส่วนผสมอาหาร และอื่นๆ ที่น่าสนใจ
Lean Laboratory: Safe and Efficiency Operations Approach Posted on January 1, 2025February 1, 2025 by admin Continue reading “Lean Laboratory: Safe and Efficiency Operations Approach”
Guidelines for Improving Tea Production and Active Ingredients Posted on January 1, 2025February 1, 2025 by admin Continue reading “Guidelines for Improving Tea Production and Active Ingredients”
Future-Forward of Food Technology: Innovation for Boosting Productivity and Building a Sustainable Posted on January 1, 2025February 1, 2025 by admin Continue reading “Future-Forward of Food Technology: Innovation for Boosting Productivity and Building a Sustainable”
Putting Color Intensity in the Spotlight in Powder Food Applications and Fat-Compounds Posted on January 1, 2025January 22, 2025 by admin Continue reading “Putting Color Intensity in the Spotlight in Powder Food Applications and Fat-Compounds”