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,...

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Bibliographic Details
Main Authors: Hsi-Chuan Wang, 王璽權
Other Authors: Chyuan-Yuan Shiau
Format: Others
Language:zh-TW
Published: 2008
Online Access:http://ndltd.ncl.edu.tw/handle/89118864742369150361

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