Effect of Sodium Lactate, Sodium Nitrite, and Sodium Chloride on the Quality of Cooked Ham Using Response Surface Methodology
碩士 === 東海大學 === 畜牧學系 === 82 === Response surface methodology was used to study the effect of sodium lactate, sodium nitrite, and sodium chloride on the quality of cooking ham. A three-variable central composition desigh method was adopt...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
1994
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| Online Access: | http://ndltd.ncl.edu.tw/handle/79782462849812858804 |