Study of Processing Steps and Quality Changes of Traditional Chinese-Style Pork Jerky
博士 === 國立中興大學 === 畜產學系 === 90 === This study was investigated the processing steps and quality changes of traditional Chinese-style pork jerky. The results of present studies would be divided into six categories: (1) The moisture content, water activity (aw), crude protein, crude fat, ash, shear val...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/94018737139737892176 |