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...

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Bibliographic Details
Main Authors: Nai Ting Ma, 馬乃婷
Other Authors: Bonnie Sun Pan
Format: Others
Language:zh-TW
Published: 2001
Online Access:http://ndltd.ncl.edu.tw/handle/45837321483453701495

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