Studies of Antioxidizing Properties of Different Pomelo Peel Extracts and their Effects on the Quality of Chinese-style Semi-dry Sausage
碩士 === 國立嘉義大學 === 動物科學系研究所 === 100 === The purpose of this study is to investigate the antioxdative properties of different pomelo peel extracts, and its effects on the quality of the Chinese-style semi-dry sausage. Experiment Ι: The antioxidizing ingredients, extracted from four pomelo peels (red p...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/27004715210852619877 |