Manufacture of enzymatic hydrolysates of mechanically deboned poultry meat and their characteristics
碩士 === 國立中興大學 === 畜產學系 === 88 === The purpose of this study was to obtain high quality edible protein hydrolysates from mechanically deboned poultry meat（MDPM）by enzymatical hydrolysis. In this study, 0.5 % (w / w) of commercial tenderizer, papain, bromelin, and raw enzyme extract from poultry visce...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/31121920866922187912 |