Studies on Physical and Biochemical Properties of Hot-boned Pork Loin Chops Injected with Different Brines
碩士 === 國立屏東科技大學 === 畜產系 === 92 === Abstract The purpose of this study was to investigate the influence of hot-boned pork loin injection with different brines, on the improvment of eating quality, and the changes on biochemical of pork chops. Hot-boned M. longissimus dorsi were purchased f...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/72940083974891898781 |