Effect of chilling temperature at 0-4°C and 15-18°C on quality characteristics of pork carcasses and meats
碩士 === 國立嘉義大學 === 動物科學系研究所 === 106 === The objective of this study was to investigate the effect of chilling temperature at 0-4 °C and 15-18 °C on quality characteristics of pork carcasses and meats. The Landrace × Yorkshire × Duroc hogs were slaughtered by electrical stunning at abattoir of New Tai...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/v8j64m |