The effect of the addition of sodium alginate and polydextrose on the quality characteristic of ground pork during freezing
碩士 === 靜宜大學 === 食品營養學系 === 83 === Muscle proteins played a dominant role in the quality of muscle food products. However, the structural and functional properties of muscle protein might be deteriorated during frozen storage, which r...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1994
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| Online Access: | http://ndltd.ncl.edu.tw/handle/36507340008686467116 |