Effects of Raw Meat Treatment and Ripening Temperature on the Quality of Chinese Style Dry Sausage
碩士 === 國立屏東科技大學 === 畜產系 === 91 === Effects of Raw Meat Treatment and Ripening Temperature on the Quality of Chinese Style Dry Sausage Traditionally Chinese dry sausage manufactured proceeding involving raw meat cooling time; curing treatment and ripening temperature on quality characteris...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/20160454068291172978 |