Studies of Antioxidizing Properties in Different Kinds of Spices and Their Effects on the Quality of the Frankfurt Sausage
碩士 === 國立嘉義大學 === 動物科學系碩士班 === 93 === The objective of this study is to explore the antioxidizing nature of certain spices, and also their likely effects on the quality of the Frankfurt sausage. Experiment Ⅰ: The antioxidizing ingredients, extracted from these ten spices (allspice, cinnamon, clove,...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/94322731920584176230 |