Utilization of physicochemical analysis and sensory evaluation to evaluate chicken meat quality
碩士 === 國立中興大學 === 動物科學系所 === 107 === Frozen is a popular and effective storage method in meat industry. It is used to extend the shelf-life of meat product. However, the process of long-term frozen storage may lead to protein decomposition and lipid oxidation, thus resulting into the occurring of ac...
| 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/84vpe5 |