Effect of modified atmosphere environment and curing temperature on chemical and microbial properties of curing meat Chinese- style sausage
碩士 === 國立臺灣大學 === 畜產學系 === 85 === Abstract The primary purposes of curing meat are development of cured meat flavor and cured meat color. In addition, meat curing for Chinese-style sausage was used as a means of preserving meat during times...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/89678118819767486379 |