Quantitative Determination of Available Chlorine Dioxide and Effect Antimicrobial Treatments on The Quality of Tuna Steak
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 94 === Chlorine dioxide (ClO2) has been used in the seafood disinfection recently, while the ozonated water is often used to reduce bacteria count in the processing of raw fish fillet for Sashimi use. In the case of frozen tuna fish block, there is no antimicrobia...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/86619948562882014533 |