不同雞種和加工法對雞隻嫩度及多汁性之影響

TFIR > Department of Food Science and Technology > journal > Item 987654321/577

Please use this identifier to cite or link to this item: http://163.15.40.127/ir/handle/987654321/577

Title:	不同雞種和加工法對雞隻嫩度及多汁性之影響 The effect of type of chicken and processing method on the tenderness and juiciness of chicken meat
Authors:	盧更煌;Lu, G. H.;劉順德;陳韻如;夏良宙;(東方工商專科學校食品工程科)
Contributors:	東方工商專科學校食品工程科
Keywords:	雞肉;加工;嫩度;多汁性;Chicken meat;processing;tenderness;juiciness
Date:	2001-12
Issue Date:	2009-12-29 16:48:38 (UTC+8)
Relation:	中國畜牧學會會誌, Vol.13 no.4
Appears in Collections:	[Department of Food Science and Technology] journal

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