裏漿與否、油炸時間與紅燒時間對紅燒豬肉之影響

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Title:	裏漿與否、油炸時間與紅燒時間對紅燒豬肉之影響 Effect of Coating Coating, Frying Time and Braising Time on Pork Stew
Authors:	盧更煌 Lu, G.H. 許雅均廖怡萍夏良宙 (東方技術學院食品科技系)
Contributors:	東方技術學院食品科技系
Keywords:	紅燒豬肉裹漿油炸 Pork stew Coating Deep frying
Date:	2007-12
Issue Date:	2010-11-12 14:27:00 (UTC+8)
Relation:	中國畜牧學會會誌, 第36卷, 頁116。
Appears in Collections:	[Department of Food Science and Technology] journal

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