Effect of lactoperoxidase system containing sodium thiocyanate or potassium iodide on microbial, chemical and physical properties of pork loin chop
碩士 === 東海大學 === 食品科學系 === 93 === The purposes of this study are to investigate the effect of lactoperoxidase system containing sodium thiocyanate or potassium iodide on microbial, chemical and physical properties of pork loin chops. The lactoperoxidase system (LPS) consists of three primarily compon...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/35459264298784527700 |