Investigation of dipping on raw meat materials for the quality characteristics of low-fat Chinese-style sausage and pork loin chop
碩士 === 靜宜大學 === 食品營養學系 === 87 === Low-fat (~18%) Chinese-style sausages or pork loin chops were manufactured from lean pork ham or pork loin, respectively, dipped in 2% acetic acid (AA), 10% sodium lactate (SL) or 10% trisodium phosphate (TSP) solutions. The physicochemical and microbiol...
| 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/36020352500131181573 |