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碳酸氫鈉浸漬處理對白肉雞雞胸肉之肉質影響
by
鄭富元(Fu-Yuan Cheng)
,
林亮全(Liang-Chuan Lin)
,
詹崇孝(Chong-Xiao Zhan)
Published in
臺灣農業化學與食品科學
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臺灣農業化學與食品科學
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Broiler
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Marination
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Meat Quality
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Scopus
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Sodium Bicarbonate
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Tsci
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浸漬處理
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白肉雞
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碳酸氫鈉
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肉質
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