Zobrazeno 1 - 2
of 2
pro vyhledávání: '"邱群惠"'
Autor:
Chun-Hui Chiu, 邱群惠
92
The purposes of this study are to investigate the lipid oxidation potential, microbial properties of vacuum-package Chinese sausages added 40 ppm lactoferrin into meat (Meat treatment) or natural hog casing soaked in 40 ppm lactoferrin soluti
The purposes of this study are to investigate the lipid oxidation potential, microbial properties of vacuum-package Chinese sausages added 40 ppm lactoferrin into meat (Meat treatment) or natural hog casing soaked in 40 ppm lactoferrin soluti
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/31517738779242975387
Publikováno v:
Taiwanese Journal of Agricultural Chemistry & Food Science; Feb2017, Vol. 55 Issue 1, p30-40, 11p
