Influence of different rendering methods and maceration of garlic during processing on the quality and storage stability of edible animal fat
碩士 === 國立中興大學 === 動物科學系所 === 101 === Along with the increasing consumption of chicken and pork, the production of slaughter by-products has been increased dramatically. Some by-products, such as chicken skin and pork leaf fat, contain high quantities of animal fat. Applying such materials and ev...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/73157592938683916458 |