Effect of sodium acetate anhydrous on hamburger bun quality
碩士 === 國立嘉義大學 === 食品科學系研究所 === 102 === Preservatives have been added extensively and used in food products because putrid phenomenon caused by microorganism in food would effectively presented. In this study, sodium acetate anhydrous (SAA) was used as preservative alternative and the feasibility was...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/26107200686337408315 |