Effect of Pork from Black Pig on Quality Characteristics of Processed Meat Products
碩士 === 東海大學 === 畜產與生物科技學系 === 100 === The purpose of this study was to evaluate the effect of pork from black pig on quality characteristics of processed meat products. Ham from Taiwan black pig (BP) and crossbred white pig (LYD) was used to manufacture of restructured ham and Chinese-style saus...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/90457353707417828132 |