A Study of Salt and Reduced Sodium Salt onMeat Quality
碩士 === 開南大學 === 健康照護管理學院健康照護技術碩士班 === 107 === The purpose of this study is to study the effects of sodium chloride mixing with potassium chloride in different meat patties and to observe the change of a,b,L,pH values and moisture content. The ratios of sodium chloride and potassium chloride are (100...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/yhfdzp |