2013-02-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/660740摘要：a. 低溫控制及酸化處理分離蛋黃供製作鹹蛋黃製品。 b. 分離蛋黃醃製鹹蛋黃冷凍條件之研究。 c. 利用膠體緩衝浸漬液於冷凍醃製鹹蛋黃之研究。 d. 進口羽絨(毛)品質分析及調查 e. 土雞分切即時便利產品之開發。<br> Abstract: Project Objectives: this project include:(1)Development of new salted egg processing technology; (2)Analysis of freezing conditions for development of new salted egg yolk; (3)Using colloidal buffer impregnating solution on frozen pickled salted egg yolk; (4)Completed quality analysis and investigation of imports down .(5)Develop the realtime convenience products by native chicken slices.