Evaluation of Acid Phosphatase Activity and Quality Characteristics of Cooked Ham Formulated with Soy Protein Isolate and Potato Starch
碩士 === 國立嘉義大學 === 動物科學系研究所 === 100 === The objective of this study was to evaluate the acid phosphatase activity and quality characteristics of cooked ham formulated with soy protein isolate and potato starch. Experimental treatments were: control (C); added 1%, 3%, and 5% soy protein isolate (SPI)...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/73951020272583105429 |