生鮮及冷凍雞肉對重組雞排品質之影響

表 2. 不同冷凍時間雞胸肉之解凍滴失、蒸煮失重、保水性、乳化力及剪截值 Table 2. Change of drip loss, cooking loss, water holding capacity, shear value and emulsifying capacity of chicken breast meat during storage at －18 貯藏時間 Storag timee

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