File:NLC416-09jh000348-29903 畜產製造學.pdf

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畜產製造學   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
李正誼編
image of artwork listed in title parameter on this page
Title
畜產製造學
Publisher
商務印書館[發行者]
Description

目錄
緒言
第一篇 牛乳
第一章 總則
第二章 乳製品之歷史
第三章 乳房之構造及其生理作用
第一節 乳房
第二節 乳汁之分泌作用
第三節 乳房發育與妊娠之關係
第四章 牛乳之生產法
第一節 榨乳
第二節 榨乳法
第三節 榨乳中乳汁之變化
第四節 泌乳期
第五章 牛乳之性質
第一節 物理的性質
第二節 化學的性質
第六章 異常乳
第一節 初乳
第二節 鹽味乳
第三節 赤乳
第四節 青乳與黃乳
第五節 黏稠乳
第六節 苦乳與死乳
第七章 牛乳管理法
第一節 牛乳之處理室與制酪室
第二節 器具及其清潔法
第三節 牛乳之清潔法與冷卻法
第四節 牛乳之消毒及滅菌法
第八章 乳製品
第一節 乳油
第二節 乾酪
第三節 煉乳
第四節 粉乳
第五節 冰乳
第二篇 肉製品
第一章 緒言
第一節 世界上肉食之趨勢
第二節 豬肉加工業之必要
第二章 豬之屠宰及解體法
第一節 屠宰豬之選定
第二節 屠宰豬之準備
第三節 豬之屠宰
第四節 豬肉之冷卻
第五節 豬肉之切法及其名稱
第六節 豬肉之成分
第七節 豬肉之保存力
第三章 火腿與熏肉之製造法
第一節 火腿之切法與整理
第二節 火腿之鹽漬
第三節 熏肉之切法及整理
第四節 熏煙
第四章 香腸製造法
第一節 製造材料
第二節 製造器具
第三節 香腸製造用之鹽肉
第四節 香腸之填充物
第五節 香腸用之色素
第六節 各種香腸製法
第七節 中國肉製品
第三篇 鳥卵製造法
第一章 鳥卵
第一節 鳥卵之性質及化學之成分
第二節 檢查法
第三節 卵之冷藏法
第二章 卵白製造法
第一節 鳥卵打開法
第二節 卵白與細胞膜之分離法
第三節 卵白清澄法
第四節 卵白濾過法
第五節 卵白蒸發法
第六節 卵白之真空蒸發法
第三章 卵白檢查法
第一節 外觀
第二節 印刷試驗法
第三節 卡以來特氏試驗法
第四節 蔡格拉氏試驗法
第四章 卵製品
第一節 食用卵粉製造法
第二節 卵黃粉製造法
第五章 中國之卵製品
第一節 卵白
第二節 卵黃
第三節 皮蛋
第四節 鹹蛋

Language Chinese
Publication date 民國21[1932]
Source
institution QS:P195,Q732353
(民國時期文獻 民國圖書)
主題
InfoField
畜產學
中圖分類
InfoField
S817.2
載體形態
InfoField
198頁

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