Effects of pork skin gel as fat substitute on the quality of frankfurter sausage during storage at 4℃
碩士 === 國立中興大學 === 動物科學系所 === 106 === sausage is a popular -type meat product, contains 30-35% high level of animal fat, is considered to increase the risk of obesity and cardiovascular diseases. With increase of healthy concern consumers required more healthy foods such as low fat or fat free food p...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/zkz9we |