Effects of Pressure- and Heat-Treatment on Gel Property and Protease Activity of Meat Paste from Milkfish
碩士 === 國立中興大學 === 食品科學系 === 85 === The gel strength, whiteness, and water holding capacity of theminced milkfish gel induced by heating, heating after pressurizing,and two-step heating heating were compared. Enzymatic activity of temperatur...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/78640537861285342834 |