Effect of black garlic powder addition on quality characteristics of meatballs
碩士 === 國立宜蘭大學 === 生物技術與動物科學系 === 103 === The objective of this study is to evaluate the effect of the addition of black garlic powder on quality characteristics of meatball. Experiment 1 was to store meatball under chilled temperature. Experiment 2 was to store meatball under frozen condition. There...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/5bg9p8 |