Effects of sodium chloride and sodium erythorbate level on chemical and microbial properties of pork ham patties during frozen storage
碩士 === 東海大學 === 食品科學系 === 91 === Lipid oxidation is a main cause which affected muscle foods quality and customers acceptability. The performances of ground and added sodium chloride could accelerate lipid oxidation in salted ground meat, and lead to meat products rancidity and discoloration. The ma...
| 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/33210155201884511881 |