Effect of Sodium Nitrite Concentration and Packaging Conditions on Color Stability and Rancidity Development in Sliced Bologna

Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/35340

Title:	Effect of Sodium Nitrite Concentration and Packaging Conditions on Color Stability and Rancidity Development in Sliced Bologna 包裝條中、亞硝酸鈉及貯存時間對切片婆羅納大香腸(Bologna)顏色及酸敗度的影響
Authors:	林慧生 Sebranek, Joseph G.
Contributors:	生應系
Keywords:	包裝條中亞硝酸鈉婆羅納大香腸貯存
Date:	1980-12
Issue Date:	2017-01-16 14:53:25 (UTC+8)
Relation:	臺糖公司畜產研究所研究試驗報告 68/69 民69.12 頁277-280
Appears in Collections:	[Department of Applied Science of Living & Graduate Institute of Applied Science of Living ] journal articles

Files in This Item:

File	Description	Size	Format
index.html		0Kb	HTML	245	View/Open

View Licence