Research and Development of New Flavor in Salt Pork and its Consuming Intention
碩士 === 靜宜大學 === 觀光事業學系研究所 === 98 === The purpose of this study is to investigate the research and development of new flavor in salt pork and its consuming intention. First, sensory evaluation is applied to develop the formula of new flavor in salt pork, then, statistics of lipid oxidation, microorg...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/91637557038393244723 |