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pro vyhledávání: '"Ya-Ling Haung"'
Autor:
Ya-Ling Haung, 黃雅玲
101
The purpose of this study is to investigate the antioxdative properties and natural pigment of mulberry in developing Chinese sausage with reduce nitrite. Experiment Ι: The antioxidizing ingredients, extracted from mulberry by using cold an
The purpose of this study is to investigate the antioxdative properties and natural pigment of mulberry in developing Chinese sausage with reduce nitrite. Experiment Ι: The antioxidizing ingredients, extracted from mulberry by using cold an
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/13326147855364092947
