Effect of PSE Pork on Quality of Chinese Sausage
碩士 === 東海大學 === 食品科學系 === 91 === The purpose of this study was to investigate catalase activity﹐free iron﹐total iron and TBA value of normal and PSE pork loin. At the same time, made five category Chinese sausages with normal and/or PSE pork loin (included 100% Normal pork+ 2% Isolated so...
| 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/47525166304165917997 |