Effect Of Oat Powder And Food By-Product On The Quality Of Pork Hamburger
碩士 === 中國文化大學 === 生活應用科學系 === 100 === The purpose of this study was to understand the effect of the Okara (O), Oat powder (OP) and Waste coffee ground (WCG) on the quality of the pork hamburger. The experiment was divided into two groups, the first group is the different proportion including Okara (...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/38231534562075958175 |