Studies on flavor components and biochemical changes during processing of raw ham
碩士 === 國立屏東科技大學 === 食品科學系 === 94 === The changes of contents of chemical composition (moisture, crude protein, crude fat, sodium chloride), flavor components and the value of water activity (Aw), pH were examined during processing of raw ham. Effect of salt on the protein of raw ham during curing pe...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/96752563999431352137 |