Effects of organic acid, sodium lactate and salt as hurdle factors on the quality of duck meat with pickled mustard-green during storage at 20 and 30 ℃
碩士 === 國立中興大學 === 動物科學系所 === 101 === In the food industry, heating, acidification and adding salt are hurdle factors and are widely used to inhibit bacterial, improve the safety and extend the shelf-life of food. Hurdle technology is commonly used for food preservation. It can not only reduce destruc...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/01129750922465266009 |