Effect of Physico-chemical Characteristics of Chicken Adbominal Fat by Different Rendering Methods and the Pre-emulsion on Quality of Chicken Frankfurter Sausages
碩士 === 國立嘉義大學 === 動物科學系研究所 === 105 === The purpose of this study is to evaluate the physico-chemical characteristics of edible fat rendered from chicken abdominal fat with different rendering methods and effect of pre-emulsion on chicken frankfurter sausages. Experiment I : using the direct heat m...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/m38z9k |