Effect of sodium lactate and gamma-irradiation on microbial and chemical properties of Chinese sausages during storage at 25 ℃
碩士 === 東海大學 === 食品科學系 === 90 === The experiment has two group of add sodium lactate and without sodium lactate in Chinese sausage, each group irradiated （0, 3 and 5 kGy）during storage at 25℃. The purpose of effect of sodium lactate and gamma-irradiation on（1）microbial and chemical propert...
| 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/68030829796815420094 |