Effects of Hygienic Quality on Brine Salting Mackerel Fillets by Different Processing Methods
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 100 === This study, to determine the hygienic quality of 3% brine salted mackerel fillet packed with polyethylene (PE) or vacuum package and stored at various temperatures, showed that the vacuum package samples had more hygienic quality than PE package samples at...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/99783496142045296660 |