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: | Yi-Hsien Chen, 陳義弦 |
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Other Authors: | Ying-Yu Tseng , Ph. D. |
Format: | Others |
Language: | zh-TW |
Published: |
2004
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Online Access: | http://ndltd.ncl.edu.tw/handle/72940083974891898781 |
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