Chemical and microbiological properties of chicken sausage as influenced by natural antioxidants and packaging method.
碩士 === 東海大學 === 食品科學系 === 81 === The purposes of this experiment is to study the chemical and microbiological properties of low fat(9%), high protein (21.6%) chicken sausages as influenced by antioxidants and packaging methods. Sausages were divided into...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1993
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| Online Access: | http://ndltd.ncl.edu.tw/handle/12222988527665212115 |