Study on Chinese seasoning produced from hydrolysates of pork ham
碩士 === 國立臺灣大學 === 動物科學技術學研究所 === 96 === The purpose of this study was focused on the flavor enhancing property of the hydrolysates and to develop a special flavor seasoning. There were two enzyme treatments, Flavourzyme-treatment (FT) and Alcalase-treatment (AT). The conditions for the hydrolysis of...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/34255088294875805897 |