肉品品質改善之研究:I.不同洗滌溶液對機械去骨雞肉回收率及其性質之影響II.貢丸回溫味之研究

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Title:	肉品品質改善之研究:I.不同洗滌溶液對機械去骨雞肉回收率及其性質之影響II.貢丸回溫味之研究
Other Titles:	The study on improving quality of meat and meat products:I. Effects on the recovery and characteristics of mechanically deboned chicken meat by different washing solutions. II.The study on the WOF of m
Authors:	李桂雲 Li, Kuei-Yun
Contributors:	蔡正宗 Tsai, Tsun-Chung 東海大學食品科學系
Keywords:	機械去骨雞肉;回溫味 MDCM;WOF
Date:	1996
Issue Date:	2011-05-25T09:41:29Z (UTC)
Appears in Collections:	[Department of Food Science ] Master's Theses

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