Effect of Pork from Black Pig on Quality Characteristics of Processed Meat Products

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...

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Bibliographic Details
Main Authors:	Chang, Chingting, 張景婷
Other Authors:	Yun-Chu Wu, Ph. D.
Format:	Others
Language:	zh-TW
Published:	2012
Online Access:	http://ndltd.ncl.edu.tw/handle/90457353707417828132

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