Effect of commercial sterilization on the quality of marinated duck collagenogenic by-products with vacuum package during storage at room temperature (228±2℃)
碩士 === 國立中興大學 === 動物科學系所 === 102 === In Taiwan, the consumption of duck meat has been changed and trended to be part of meat such as breast and thigh as well as also resulted in a large production in duck by-products such as head and neck, wing, feet, gizzard, and frame etc. These duck by-products...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/825y4m |