Studies of Antioxidizing Properties of Different Bitter Gourd Extracts and their Effects on the Quality of Chinese-style Semi-dry Sausage
碩士 === 國立嘉義大學 === 動物科學系研究所 === 101 === This study is to evaluate the antioxidizing properties of different kinds of bitter gourd extracts (light green bitter gourd, wild bitter gourd and big white bitter gourd), and the effects of adding bitter gourd extracts with various density on the Chinese-styl...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/71341273310300519325 |