Mechanism of Color Formation for Cooked Cured Duck Products
碩士 === 國立屏東科技大學 === 食品科學系 === 92 === The remarkable action of curing agents, heating temperature, low-molecular weight sarcoplasm for promoting the color formation of processed duck products were studied. Duck breast meat was treated with NaCl, NaNO2 and sodium ascorbate, separately or in combinatio...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/66166541632265148874 |