Effect of Replacing Pork Lard with Carrot and Onion on the Quality of Chinese Style Sausage
碩士 === 國立嘉義大學 === 動物科學系研究所 === 97 === The purpose of this study was to investigate the qualities of Chinese style sausage which part of the added fat was substituted with different percentages of carrot and onion during refrigerated and frozen storage. Four treatments of Chinese style sausage were m...
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| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/64h24j |