Effect of Carrageenan and Olive Oil on Microbiological and Chemical Properties of Chinese Sausage.

Effect of Carrageenan and Olive Oil on Microbiological and Chemical Properties of Chinese Sausage.

碩士 === 東海大學 === 食品科學系 === 82 ===

Bibliographic Details
Main Authors:	Yuan-Hui LIn, 林苑暉
Other Authors:	Chun-Chin Kuo
Format:	Others
Language:	zh-TW
Published:	1994
Online Access:	http://ndltd.ncl.edu.tw/handle/58793685486665095663

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