The effect of adding chitinous materials on the quilities of Alaska pollack kamaboko
碩士 === 國立海洋大學 === 水產食品科學系 === 85 === The objective of the study is to explore the effect of the addition of chitin, chitosan and the water-soluble chitosans into the surimi on the qualities of Alaska pollack kamaboko. The different molecular weight and s...
| 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/69407462058303205610 |