Effects of different dehydration methods on physicochemical properties of Macrobrachium rosenbergii powder
碩士 === 國立屏東科技大學 === 食品科學系 === 93 === The purposes of this study was to conduct the processing properties of the shrimp (Macrobrachium rosenbergii). The first objective was aimed to investigate the physicochemical properties of dehydrated shrimp powder from different dehydration methods. The other wa...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/83140644753916601458 |