Effect of Phosphate and Sorbitol on The Characteristics of Chinese Sausage
碩士 === 東海大學 === 食品科學系 === 81 === Chinese sausages were made with the combination of four different sorbitol levels(0, 2, 4 and 6%)and two different sodium tripolyphosphate(STPP)levels(0 and 0.3%). Which were dried at 60℃ for 6 hours, and th...
| 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/18028328826154541745 |