Improvement of the processing of dried milkfish floss by adding acetic acid
碩士 === 國立屏東科技大學 === 食品科學系 === 93 === The contents of the abstract in this thesis: There is boneless meat about 0.5 cm wide at the both sides of the vertebra in a milkfish, usually being used in milkfish porridge or other snacks. However, the back portion of milkfish has numerous fishbones, which is...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/75749373610284833141 |