Effect of Sodium Chloride Additions on the Quality of Pork Patties with Different Fat Contents
碩士 === 東海大學 === 畜產學系 === 92 === This study was conducted to investigate the effect of NaCl additions on the quality of pork patties with different fat contents. Pork ham and fat was ground through a 3.5mm plate. Patties were make into 10cm in diameter, 1.5cm in width and 90g in weight, and NaCl was...
| 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/55672106227076885883 |