Effects of Raw Meat Treatment and Ripening Temperature on the Quality of Chinese Style Dry Sausage

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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Bibliographic Details
Main Author:	林禮旺
Other Authors:	曾穎玉
Format:	Others
Language:	zh-TW
Published:	2003
Online Access:	http://ndltd.ncl.edu.tw/handle/20160454068291172978

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