Discrimination of meat species in various processed meat products by dipeptide
碩士 === 國立屏東科技大學 === 食品科學系 === 94 === This study uses high pressure liquid chromatography (HPLC) to detect the contents of Carnosine, Anserine, and Balenine in beef, port, and chicken, which can also be applied in meat processing industry to determine the ratio of mixing different meat products as th...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/36304877193517225934 |