Quality Analysis of Kasu-zuke Tilapia(Orechromis niloticus) and the Contribution of Vinasse Protease
碩士 === 國立中興大學 === 食品科學系 === 86 === Abstract Tilapia and Shaoshing-vinasse were used to prepare several kasu-zuke products. The tilapia fillets immersed in low-salt kasu-paste (Shoashing-vinasse：water：salt：sugar： rice-wine＝ 100：50：4.5：30：30 w/w, LSKP) wi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/04987793405318531222 |