The Utilization of Monascus purpureus as a Curing Agent in Meat Products
博士 === 國立中興大學 === 畜產學系 === 87 === The purpose of this study was to utilize M. purpureus as a starter culture in meat processing to improve the quality of cured meat and reduce of chemical agent in meat products. Some suitable strains of Monascus sp. were selected from seven strains, and effects of l...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/51860316753690021173 |