Effect of gums and calcium carbonate on the quality of restructured pork chops
碩士 === 東海大學 === 畜產學系 === 87 === The purpose of this experiment was to use the net-work conformation forming ability from different gums( alginate, carrageenan, CMC, gelatin, and guar bean gum) combining with calcium ion( calcium carbonate) to study the binding properties of restructured p...
| 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/49898827175583390286 |