Estimation the proportion of poultry meat in fresh and cooked ground pork by means of the carnosine and anserine ratio
碩士 === 東海大學 === 食品科學系 === 90 === Abstract Due to the fact that pork, chicken meat and turkey meat each has its distinct carnosine/anserine ratio; the carnosine/anserine ratio of meat can be used to distinguish meat kinds, both fresh or cooked. The purposes of this research are to analysis...
| 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/92831878302821185503 |