Effects of different binders on the quality of chicken liver sausage
碩士 === 國立中興大學 === 畜產學系 === 87 === The main purpose of this study was to investigate effects of four food binders─carrageenan(carr), corn syrup solids(CSS), whey protein concentrate(WPC), and soy protein isolate(SPI),on the quality of smoked-cooked chicken liver sausage. At first, dependin...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/74865753324231107385 |