Development and Quality Evaluation of Instant Egg Slices and Egg Sticks
碩士 === 靜宜大學 === 食品營養學系 === 88 === Abstract In order to achieve the goal of chicken eggs further processing, and to increase the utilization of chicken eggs, this study was conducted to develop two types of further processed egg products－egg slices and egg sticks. Three experiments were in...
| 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/75141515889551034035 |