Mechanism on the stabilization of tuna meat by lactic acid bacteria
碩士 === 國立海洋大學 === 食品科學系 === 89 === The stability of meat color has long been concerned by meat industry and consumers, and is largely depended on the states of myoglobin. It was found that lactic acid bacteria (LAB) could keep blue-fin tuna bright red color from browning. It was hypothesized that...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/88978470329941620665 |