Enzymatic Flavoring Production from Porcine Plasma and Porcine Plasma Protein Precipitation
碩士 === 東海大學 === 食品科學系 === 90 === The purpose of this study was to investigate the flavoring production from porcine plasma by Enzyme. After centrifugation, porcine plasma was sterilized by pass through 0.45 μm membrane. The sterilized plasma subject to hydrolysis（at 50℃/16hr）with four different comm...
| 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/76683868642897970855 |