Effect of lactoperoxidase system and lactoferrin on microbial and chemical properties of chilled ground pork
碩士 === 東海大學 === 食品科學系 === 93 === The purposes of this study are to investigate the microbial and chemical properties of non-vacuum-package ground pork added 2 ppm lactoperoxidase, 40 ppm NaSCN and 75 ppm H2O2 (LP 2 treatment) or added 10 ppm lactoperoxidase, 40 ppm NaSCN and 75 ppm H2O2 (LP 10 treat...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/59194395424175629671 |