Influences of Bacterial Cellulose (Nata) on the Quality of Frankfurter
碩士 === 靜宜大學 === 食品營養研究所 === 91 === The quality characteristics of frankfurter sausages containing different levels (10, 20, 30 %) of bacterial cellulose (nata) were demonstrated. Following heating, fat content of all treatments was in the range of 27-28 %. Emulsion stability of raw meat batter was f...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/34811909073011116643 |