The effect of different additives to the quality of meat ball food under sterilization
碩士 === 中國文化大學 === 生活應用科學研究所 === 88 === Emulsion style product pork meet ball is one of the most popular processed pork product in Chinese communities. The study use different level of fat contain (0, 10, 20, 30%), protein (whey, egg , pigskin) and gum (Curdlan, Konjac). The fat level 0 and 10% is mo...
| 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/44382856763460847922 |