Evaluation on the Processing Feasibility of Fish Sauce by Adding Tuna Cooking Juice
碩士 === 國立中興大學 === 食品科學系 === 89 === Abstract Soybean and black bean were individually mixed with roasted wheat powder to make koji. Cooking juice from canned tuna processing, were dissolved with 23% salt and added to koji for fermentation. Changes in components during fermentation for 6 mo...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/07236834604351943488 |