Effects of Lactoferrin on Quality of Meat and Meat Products
碩士 === 東海大學 === 畜產與生物科技學系 === 93 === The purpose of this study was to investigate the effects of different concentration of lactoferrin solution immersing （0.05 and 0.10％） on flavor, color and keeping quality of fresh pork loin, and the effects of different concentration of lactoferrin addition（0.05...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/07380025357541524805 |