Effects of Lactobacillus fermented burdock on qualities of Chinese-style sausage
碩士 === 國立屏東科技大學 === 食品科學系所 === 105 === Chinese-style sausage is one of popular traditional meat products among Taiwanese. However, problems of traditional sausage, such as higher-fat (20-30%), lack of dietary fiber content and cancer risk of N-nitrosamines and so on, make most of consumers prohibiti...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/r5buer |