Utilization of Calcium from Tuna Ribs
碩士 === 國立屏東科技大學 === 食品技術研究所 === 86 === Utilization of residual ribs from tuna sashimi processing was studied. Ribs were canned with citric acid seasoning and shredded as semi-dried product. The flavor, texture and acceptibility of canned ribs were analyzed by sensory evaluation. The composition an...
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| Format: | Others |
| Language: | zh-TW |
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1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/11177628503459374684 |