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頁籤選單縮合
題名 | Comparison of Chemical, Physical and Sensory Characteristics among Ostrich Meat, Beef, Chicken and Pork |
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作者 | 周學明; | 書刊名 | Taiwan Sugar |
卷期 | 48:1 民90.01-02 |
頁次 | 頁8-12 |
分類號 | 473.6 |
關鍵詞 | 鴕鳥肉; 保水性; 肌紅素; 官能品評特性; Ostrich meat; Water holding capacity; Myoglobin; Sensory characteristics; |
語文 | 英文(English) |