Physico-chemical and sensory evaluation of dried emulsified pork chops as affected by plasma powder, egg white powder and modified starch addition (2015-48-1-1).pdf(Taiwan Livestock Research Institute, Ministry of Agriculture)

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Physico-chemical and sensory evaluation of dried emulsified pork chops as affected by plasma powder, egg white powder and modified starch addition (2015-48-1-1).pdf

序號: 29

Date: 2015-06-08

備忘: 2020-11-24 17:14:21 API匯入

資料狀態: 顯示

References

Physico-chemical and sensory evaluation of dried emulsified pork chops as affected by plasma powder, egg white powder and modified starch addition (2015-48-1-1).pdf (807.84KB) PDF