Studies on processing Low-fat Kung-wans with nonmeat proteins
碩士 === 國立臺灣大學 === 食品科技研究所 === 88 === Abstract Kung-wan is a very popular pork product in Chines communities. However, it is a health concern for consumers because of its high lipid content of over 30%. As part of a series of studies in developing low-fat Kung-wans, a four-f...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48946395051090045487 |