Studies on Processing Low-fat Kung-Wans with Plant Oils
碩士 === 國立臺灣大學 === 食品科技研究所 === 87 === Kung-wan is a very popular pork product in Chinese communities. However, it is a health concern for consumers because of its high lipid content of >30%. As part of a series of studies in developing low-fat Kung-wans, a four-factor central composite design was...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/85906626691161357385 |