Influence of glucono-δ-lacton and citric acid on quality of Thai fermented sausage (Nham)
碩士 === 國立中興大學 === 動物科學系所 === 103 === Food fermentation is one of the oldest food processing and preservation methods. Glucono-δ-lacton (GDL) and citric acid have been applied in the meat industry to improve flavors and extend shelf life of fermented products. However, too excess addition of GDL migh...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/61113049138724791328 |