Effects of Brine Salting on Hygienic Quality and Flavor in Dried Milkfish
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 100 === To determine the bacteriological and chemical quality of dried milkfish made by different brine concentrations and sun-drying, milkfish were scaled, back-cut, gutted, and brine salted with 0, 3.0, 6.0, 9.0, or 15.0% (w/w) NaCl and sun-drying for 5 days. T...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/76009533674617168763 |