Studies of Antioxidizing Properties of Coriander (Coriandrum sativum L.) Extract and its Effect on the Storage Quality of Pork Patties
碩士 === 國立屏東科技大學 === 動物科學與畜產系所 === 101 === Microbial growth and lipid oxidative rancidity are the two major causes of spoilage in meat products. One way to prevent the meat products lipid oxidation was added natural or synthetic antioxidants. Coriander (Coriandrum sativum L.) has antioxidant properti...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/88910277539564895036 |