Investigation of the Effects of Modified Atmosphere Packaging and Additives on the Quality Characteristics of Reduced-Fat Chinese-Style Sausage
碩士 === 靜宜大學 === 食品營養學系 === 88 === Abstract Physicochemical characteristics and storage stability of reduced-fat Chinese-style sausage were conducted in two separate experiments. First experiment was to evaluate the effect of modified atmosphere packaging (vacuum, VAC; 100% CO2, C100;...
| 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/87189561923916265854 |