Enzymatic activities and chemical properties of pork and duck as affected by sodium chloride, sodium nitrite and internal temperature
碩士 === 東海大學 === 食品科學系 === 89 === The purpose of this study was to study the effect of internal temperature (65, 67, 69, 71 and 73℃), sodium chloride (1.6, 2.0 and 2.4%) or sodium nitrite (0.012, 0.018, 0.024%) on enzymatic activies of pork loin, pork ham and duck breast. The activities of...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/71585447525377958257 |