Processing of Seasoned Chicken Feet and Properties of Heat Extract
碩士 === 國立中興大學 === 食品科學系 === 90 === ABSTRACT I.Comparisons of product stability of chicken feet, that had been fried in oil at 180ºC and conditioned, stored at refrigeration temperatures (4ºC and 7ºC), and frozen temperatures (-12ºC and -18ºC). The results are following: For lipid oxidatio...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/62009982658311056725 |