Changes of cholesterol oxidation products in dried squid products during processing storage and cooking

Changes of cholesterol oxidation products in dried squid products during processing storage and cooking

碩士 === 國立臺灣大學 === 食品科技研究所 === 84 === In this study, two kinds of squid products, shredded squid and dried squid, were investigated for the formation of cholesterol oxidation products(COPs) during process, storage, an cooki...

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Bibliographic Details
Main Authors: Lim, Siok-Foon, 林素芬
Other Authors: Hwang, Lucy Sun
Format: Others
Language:zh-TW
Published: 1996
Online Access:http://ndltd.ncl.edu.tw/handle/18536776415316798734

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