Aroma Modification of Chicken Oil Using Macro Algal Lipoxygenase
碩士 === 國立海洋大學 === 食品科學系 === 89 === The odor of chicken oil is the factor limiting its food use. The chicken adipose fat was dry-rendered at 140℃ for 30 min gave high yield (78.5 % ). The fatty acid profile of the oil so obtained consisted of 56.23 % monoenoic acids in which oleic acid was the major...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/45837321483453701495 |