The Feasibility for Addition of the Gum Mixtures of Modified Pectin, Pectin and Carrageenan on the Development of Reduced-Fat Meat Products by Applying a Reduced-Fat Meat Model System
碩士 === 國立屏東科技大學 === 動物科學與畜產系所 === 101 === Generally, reduced-fat meat products which decrease fat content（%）will diminish their eating quality such as flavor, texture and juiciness etc. The purpose of this study was to evaluate the effect of addition the mixture of pectin (M), pectin (P) and carrag...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/65380763948660162931 |