Study on Manufacturing and Properties of Dry Cured Duck Meat
碩士 === 國立中興大學 === 畜產學系 === 89 === The purpose of this study was to develop dry cured duck meat according to the procedure of dry cured ham and to investigate the changes of its chemical contents, microbial flora, free amino acid, fatty acid composition, volatile components, toxicity test and sensory...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/67353998707344367579 |