A Study on the Quality of Minced Pork Paste Affected by Cooking, Storage And Low-Fat Formulation
碩士 === 國立海洋大學 === 食品科學系碩士在職專班 === 91 === The main purpose of this research is to find out the best way to the quality of minced pork paste affected by the heating directly and the different methods with different cooking time, pressure and temperature. In the meantime, the comparison was conducted w...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/08335979204983245229 |