Effect of pH Adjustment on the Color of Tilapia Dark Muscle during Storage and Investigation of Myoglobin Gene in Different Tilapia Species
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 95 === Part 1: This study was aimed to maintain the nature color of tilapia dark muscle during storage. Tilapia dark muscle and its myoglobin extract were subjected to estimate color changes (in a model test) during iced and frozen storage after adjusting pH to va...
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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/91369814490485339308 |