The chemical, physical and biochemical properties of surimi-like and kamaboko-like pork products as affected by sodium lactate and potassium chloride
碩士 === 東海大學 === 食品科學系 === 87 === The purposes of this study were to investigate the effects of salt (2 % NaCl, 1.5 % NaCl + 0.5 % KCl and 1.0 % NaCl + 1.0 % KCl) or sodium lactate (0, 1.5 or 3.0 %) on quality of surimi-like pork material (made from pork washed for six times). Effect of salt (2 % NaC...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/12588569623237676708 |