Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/49196
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dc.contributor.author陳德勛zh_TW
dc.contributor.other行政院農業委員會zh_TW
dc.contributor.other中興大學獸醫病理學研究所zh_TW
dc.date2011zh_TW
dc.date.accessioned2014-06-06T08:33:53Z-
dc.date.available2014-06-06T08:33:53Z-
dc.identifier99農科-9.5.2-檢-B1(2)zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/49196-
dc.description.abstract政府推動家禽屠宰衛生檢查制度後,家禽屠宰場提供衛生健康安全的禽肉產品給國人食用,但是部份國人傳統習慣購買市場現宰隻雞隻其保存條件在室溫,衛生安全堪慮。為了讓屠體的微生物能有效控制,溫度的控制是重要的手段。因此本計畫將建立家禽屠體在適當溫度保存下能符合肉品衛生安全條件及國人消費習慣。zh_TW
dc.description.abstractThis study is to investigate the proper temperature for storage in retail . It will cover the hygiene condition of carcass in different temperature and meat quality included color and shear force of meat. The result will propose a proper temperature for meat storage.en_US
dc.language.isozh_TWzh_TW
dc.relation.urihttp://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=2085393&plan_no=99%E8%BE%B2%E7%A7%91-9.5.2-%E6%AA%A2-B1%282%29&plan_year=99&projkey=PW9905-1362&target=plan&highStr=*&check=0&pnchDesc=%E5%AE%B6%E7%A6%BD%E5%B1%A0%E9%AB%94%E6%BA%AB%E6%8E%A7%E6%A2%9D%E4%BB%B6%E4%B9%8B%E7%A0%94%E7%A9%B6en_US
dc.subject技術發展zh_TW
dc.subjectcarcassen_US
dc.subject畜牧獸醫類zh_TW
dc.subject屠體zh_TW
dc.subject家禽zh_TW
dc.subject溫度zh_TW
dc.subjectpoultryen_US
dc.subjecttemperatureen_US
dc.title家禽屠體溫控條件之研究zh_TW
dc.titleThe Study of Temperature Control in Poultry Carcassen_US
dc.typeResearch Reportszh_TW
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1zh_TW-
item.fulltextno fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeResearch Reports-
Appears in Collections:獸醫病理生物學所
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