A Study on Texture and Development on Sous Vide Pork Tenderloin Added with Maitake Extract
碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 106 === Pork tenderloin has the advantages of high protein and low fat. However, if it is heated up by traditional cooking method for too long, it’ll taste tougher and be hard for customers to accept. Then, maitake has the protease which can soften meat textur...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/36a78f |