Studies on The Optimization of Mince Operation in Tilapia Surimi Preparation and Fish-Gel Qualities Effected by Additives
碩士 === 國立海洋大學 === 食品科學系 === 89 === This research was a follow-up study on the optimization of tilapia surimi and fish-gel processing in this laboratory. The work remaining to be studied was the optimization of mincing operation, including: 1. Choosing the prepared mincing machine between...
| 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/62950516501564870570 |