Studies on the development and quality evaluation of Chinese- style egg sausage and egg patty
碩士 === 靜宜大學 === 食品營養學系 === 84 === PartⅠ Egg sausageThe purpose of this experiment was to develop a Chinese-style egg sausage usingliquid whole egg mixed with less amount of spent hen thigh meat, texturestabilizers and seasonings. The effect...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/78185114348553808323 |