Evaluation of Texture Analysis Methods of Pork and Effect of Cooking Methods on the Pork Quality
碩士 === 輔仁大學 === 食品科學系碩士班 === 102 === Pork is an important commodity in Taiwan’s food supply, but there is no pork quality standard in Taiwan. Researches also indicated that cooking methods, temperature and time might affect the eating quality of pork. The aims of this study were to evaluate the text...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/96424091298299800240 |