Effect of ethanol addition on the processing quality of cultured milkfish muscle
碩士 === 國立屏東科技大學 === 食品科學系所 === 97 === The cultured milkfish is one of most favorite fish in Taiwan. The processed products of milkfish include milkfish ball, dried fish floss, pu-shao fish maw, canned fish slices, etc. This study investigated the effect of alcohol adding on the processing suitabilit...
| 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/17799509213284094485 |