New Technology for Improving the Functionality of Fish Muscles Using Koji Fermentation
碩士 === 國立海洋大學 === 食品科學系 === 90 === Abstract To improve the quality and functionality of mackerel minces and consequently increase the utilization of this species, the minced mackerel was fermented with Monascus purpureus CCRC 31499 and Monascus sp. CCRC 31746. The medium with 3% rice powd...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/57247261735551325170 |