Effect of blade tenderization, packaging and storage time on quality of breast meat of spent layer
碩士 === 東海大學 === 食品科學系 === 85 === The purposes of this experiment were to investigate the effect of blade tenderization, CO2 atmosphere packaging and storage time on chemical, nutritional, sensory and microbiological, properties of breast meat...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/00689721782985626960 |