Studies on Applying Chitosan to Reduced-fat Chinese-style Sausage
碩士 === 靜宜大學 === 食品營養學系 === 88 === Microbiological and physicochemical characteristics of reduced-fat (~22%) Chinese-style sausages containing 0.1% chitosan (in 1% lactic acid solution) with three different molecular weights (CHL, MW= 150 kDa; CHM, MW= 600 kDa; CHH, MW= 1,250 kDa) were demonstrated....
| 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/70660114798666120902 |