Effects of Heating on the Chemical Constituents and Physical Properties of Small Abalone Meat
碩士 === 國立海洋大學 === 食品科學系 === 88 === The purpose of this study was to investigate the changes in chemical constituents and physical properties of small abalone meat as influenced by heating condition. The sensory attributes of the cooked meat were also evaluated as well. During heating at 8...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/16892456188827022536 |