Effect of Hericium erinaceus powder addition on quality characteristics of Chinese sausage
碩士 === 國立宜蘭大學 === 生物技術與動物科學系 === 105 === The objective of this study is to evaluate the effect of the addition of Hericium erinaceus powder on quality characteristics of Chinese sausage. Four experimental treatments were used: no addition of the fungus powder as the control, and 1.5%, 3% and 6% addi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/03133717467292565149 |