Quality of Commercial Dried and Smoked Fishes and the Effects of Processing on Taste Components and Muscles Structure of Mackerel
碩士 === 國立海洋大學 === 水產食品科學研究所 === 83 === The comparison of the quality of commercial dried and smoked fish produced in Taiwan and Japan was investigated. The changes of taste components in dried and smoked mackerel during processing and the influence of the heating treatment on muscle intact degre...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1995
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/71775332865648689777 |