Utilization of physicochemical analysis, sensory evaluation and statistical methods to evaluate meat quality
碩士 === 國立中興大學 === 動物科學系所 === 106 === Emphasis of the importance in meat qualities has been increased continuously recently. Evaluation the qualities of beef and pork has been conducted for years. Some characteristics, such as juiciness, texture and flavor of pork and beef are often determined using...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/er3239 |