Study of the Fried Restructured Fish Steaks Coated with Different Batters
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 95 === The aims of this research were (1) to improve the value and quality of fragmental fishes by the restructured meat technology, (2) to study the effects of the batter formula and frying methods on qualities of the crust in order to set up a low fat restructured fi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/98693199609119226124 |