The bactericidal effect of heated shell powders and application of seafood preservation
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 97 === The hard clam, oyster, freshwater clam, abalone and purple clam are main five aquaculture shells in Taiwan, and most of them are regarded as commercial waste. The ash contents (%) of five shells calcined at 1000℃ for 1 hour ranged from 52.3% to 55.4%. The b...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/69890307302026451688 |