Antioxidative activity of porcine liver enzymatic hydrolysates and its application in pork patties
碩士 === 國立中興大學 === 動物科學系所 === 100 === Lipid oxidation is one of the major causes of food deterioration. Oxidative rancidity results in the deterioration of meat product quality during storage. Addition of antioxidants can retard the process of lipid oxidation in products. Even though addition of some...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/22224501352731638769 |