Effect of Washing on the Gel Properties of Milkfish Meat (Chanos chanos) and Recovery of Proteins from the Washed Solution
碩士 === 國立中興大學 === 食品科學系 === 85 === The cultured milkfish were used as raw materials for washing in difference ion strength. Membrane technology was applied to recover the proteins from washed solutions and to improve pollutionproblems. Gel properties of m...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/19883678674567365489 |