The changes of chemical compositions and quality attributes of hard clam with and without vacuum package during storage
碩士 === 國立臺灣海洋大學 === 食品科學系 === 96 === This study was carried out to investigate the changes of mortality, quality and chemical compositions of hard clam with and without vacuum package during storage at 7℃. The mortality of hard clam (June sample) with vacuum package was 5~23% after 21 days storage,...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/89118864742369150361 |