Utilization of gelatins as meat ingredient during processing of pork-meat jelly product
碩士 === 國立屏東科技大學 === 食品科學系所 === 95 === Change of molecular weight of sols and breaking property of gels caused by heating are investigated in order to clarify how to disperse gelatin as a sol. Investigations were also made for clarifying the effect of cooling conditions of gelatin sols on the gelatio...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/80343268233383771766 |