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頁籤選單縮合
題名 | 微球菌菌元對香腸原料肉醃漬期間脂肪之影響=Effect of Micrococcaceae on Lipid Stability during Curing of Chinese-style Sausage |
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作者 | 郭秀蘭; 陳明造; 劉登城; Guo, Hsiu-lan; Chen, Ming-tsao; Liu, Deng-cheng; |
期刊 | 中華農學會報 |
出版日期 | 199912 |
卷期 | 188 1999.12[民88.12] |
頁次 | 頁60-69 |
分類號 | 473.6 |
語文 | chi |
關鍵詞 | 香腸; 脂肪酸; TBA值; Sausage; Fatty acid; TBA value; POV; |