Studies on the Physicochemical Changes of Monascus Egg product
碩士 === 國立臺灣大學 === 動物科學技術學研究所 === 95 === The purpose of this study was to use anka ( red Chinese rice; Monascus species) starter to prepare 3 formulas of chiu-niang （formula I, II and III）used in manufacturing flavored Monascus duck’s egg products（Monascus eggs）. In addition to reveal the physicochem...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/25681932556262292302 |