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...
Main Authors: | Yu-Yun Wei, 魏玉雲 |
---|---|
Other Authors: | Yun-Chu Wu |
Format: | Others |
Language: | zh-TW |
Published: |
1994
|
Online Access: | http://ndltd.ncl.edu.tw/handle/79782462849812858804 |
Similar Items
-
A Study on the Effect of Adding Sodium Chloride,Sodium Nitrite
by: Jen-Chih Day, et al.
Published: (1994) -
Simple methods to decrease sodium and nitrite contents in hams
by: Talia Franco-Avila, et al.
Published: (2015-07-01) -
Effect of sodium lactate /sodium diacetate in combination with sodium nitrite on physiochemical, microbial properties and sensory evaluation of cow sausage
by: Habib Sedghi, et al.
Published: (2014-11-01) -
Effect of sodium lactate and sodium nitrite on keeping quality of braised chicken leg quarter storage at room temperature
by: Lin, Chi-Feng, et al.
Published: (2014) -
Effects of Sodium Phosphate and Sodium Nitrite on the Pitting Corrosion Process of X70 Carbon Steel in Sodium Chloride Solution
by: Yongyan Zhu, et al.
Published: (2020-11-01)