Quality characteristics of Ba-Tseng fresh pork sausage as affected by acid-induced gelled egg white powder and sodium lactate
碩士 === 國立嘉義大學 === 動物科學系碩士班 === 93 === The objective of this study was to investigate quality characteristics of Ba-Tseng fresh pork sausage as affected by acid-induced gelled egg white powders and sodium lactate. Firstly, it was to investigate the gel characteristics and dynamic rheological behavior...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/02434814364558244048 |