Effect of various levels of glycerol or sorbitol on the quality of chicken jerky with Monasucs purpureus during storage at 25℃
碩士 === 國立中興大學 === 動物科學系所 === 96 === The purpose of this study was to evaluate the effect of different levels of (1%, 2% and 3%) glycerol (MG1, MG2, MG3) or sorbitol (MS1, MS2, MS3) on the quality of chicken jerky with Monascus purpureus extract during storage at 25℃. The yields, chemical composition...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/21692368873977553000 |