Studies on utilization of canned mackerel cooking juice as powder seasoning ingredient and fish sauce
碩士 === 國立臺灣海洋大學 === 食品科學系 === 94 === Canned seafood is an important seafood industry in Taiwan, of which tomato canned mackerel is the biggest one. The process produces a large amount of cooking juice. To increase the value-added of waste juice, this study was to make it into seasoning ingredient an...
Main Authors: | Ya-Yi Chuo, 卓雅怡 |
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Other Authors: | Chyuan-Yuan Shiau |
Format: | Others |
Language: | zh-TW |
Published: |
2006
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Online Access: | http://ndltd.ncl.edu.tw/handle/28089692769730229617 |
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