The Development of Nitrite-Free Low Fat Ready-To-Eat Sausage
碩士 === 國立嘉義大學 === 動物科學系研究所 === 99 === The purpose of this study was to investigate the effect of different vegetables and ice contents on the quality of nitrite-free low fat ready-to-eat sausage. There are four experimental treatments: Control group (C) is 65% meat+35% fat; Treatment I (T1) is 65% m...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/58043599083646288165 |