Effect of using red mold rice to partially replace nitrite on sensory quality and antioxidant properties of salted and cured meat
碩士 === 中興大學 === 食品暨應用生物科技學系所 === 99 === Red mold rice (RMR) is a kind of fermented rice by growing Monascus on the cooked rice. The Japanese named it beni koji or aka koji, while the European called it Chinese red rice. RMR is used to make wine and fermented soybean curd in Taiwan and southeast area...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/49438649909548875516 |