Effect of drying time and gamma-irradiation on microbial and chemical properties of Chinese sausages during storage at 10 ℃
碩士 === 東海大學 === 食品科學系 === 93 === The experiment has three group of drying 4 hr、8 hr and 12 hr in Chinese sausage, were vacuum-packaged and refrigerated sausage were gamma-irradiation at 0, 5 kGy absorbed dose. Meat samples stored at 10 ℃ for 0, 20, 40 and 60 days. color, lactic acid bacteria, anaero...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/79061279235437325273 |