Studies on Goose Bone Soup Manufactured with High Pressure Autoclave Cooking and Vacuum Concentration
碩士 === 國立屏東科技大學 === 畜產系所 === 96 === The purpose of this study was to evaluate goose bone soup manufactured with conventional cooking (CC), high pressure autoclave cooking (AC, 121°C 1.2 kg/cm2), or high pressure autoclave cooking then vacuum concentration (ACVC), and qualities of samples stored at 4...
| 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/26741116425413727121 |