Quality Changes of Meat Sauce Fermented with Monascus purpureus during Refrigeration Storage
碩士 === 國立嘉義大學 === 動物科學系研究所 === 102 === The purpose of this study was to investigate the quality changes of meat sauce fermented with Monascus purpureus during fermentation and refrigeration storage. Experiment 1: Ground pork was mixed thoroughly with glutinous rice porridge and Seasoning, and then s...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/95720472416389518996 |