Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75777
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dc.contributor.author陳明造zh_TW
dc.contributor.author郭秀蘭zh_TW
dc.contributor.author劉登城zh_TW
dc.contributor.other國立中興大學農學院zh_TW
dc.date1994-09zh_TW
dc.date.accessioned2014-06-13T06:06:36Z-
dc.date.available2014-06-13T06:06:36Z-
dc.identifier.urihttp://hdl.handle.net/11455/75777-
dc.description.abstractThe purpose of this study was to investigate the components and yields of the spent henand its utilization. The carcasses were used to prepare phosphoric acid hydrolyzed concentrateand condensed chicken soup. Chemical composition, amino acids anden_US
dc.description.abstract本研究在探討淘汰蛋雞之屠宰率,各部位分切率,並利用淘汰雞屠體調 製磷酸水解濃縮物及濃縮雞湯。同時分析產品之化學組成,胺基酸、核??酸及官 能品評。其結果如下: 活重在1,200~1,800g之間,屠體重為1.080g。放血率為3.19,屠宰率為72.73.內臟 占19.61,而不可食部占活重的13.89。雞肉磷酸水解濃縮物胺基酸含量以麩胺酸 最高,其次依序為甘胺酸,天門冬胺酸,精胺酸和丙胺酸,雞湯濃縮物則以甘胺 酸為最高,在雞湯濃縮物中離胺酸顯著降低,核??酸的含量則發現磷酸水解濃縮 物中之5'zh_TW
dc.language.isozh_TWzh_TW
dc.publisher臺中巿: 國立中興大學農學院zh_TW
dc.relation農林學報, Volume 43, Issue 3, Page(s) 33-41.zh_TW
dc.subject淘汰雞zh_TW
dc.subject屠體zh_TW
dc.subject濃縮雞湯zh_TW
dc.subject風味zh_TW
dc.subject化學組成zh_TW
dc.title淘汰蛋雞的處理與應用zh_TW
dc.typeJournal Articlezh_TW
item.languageiso639-1zh_TW-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeJournal Article-
item.fulltextwith fulltext-
item.grantfulltextrestricted-
Appears in Collections:第43卷 第03期
農業暨自然資源學院
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