Effect of different cooking conditions on the quality of stewed pork with potato during storage at 12± 2℃
碩士 === 國立中興大學 === 動物科學系所 === 106 === Sous vide cooking had been frequently used for meat products. Many researches demonstrated that sous vide cooking is not only efficiently to reduce microbial contamination, fat and protein denature, loss of moisture, aromatic compounds and heat sensitive nutrient...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/37h3nh |