Comparison on gelation, thermal properties and SDS-PAGE behavior of pork pastes added with different protein sources
碩士 === 國立中興大學 === 畜牧學系 === 84 === The values of meat products are competitive in the market, and low cost of products is the most important factor among competitive factors. As to maintain the meat product cost stably, meat productors usually used meat pr...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/64656345846212339113 |