The quality and chemical composition characteristics of lightly salted and dried fish products and their changes during storage
碩士 === 國立臺灣海洋大學 === 食品科學系 === 101 === Little information regarding the quality and sanitation of commercial lightly salted and dried fish products is available. This study was to investigate the biochemical characteristics, sanitation indicators and storage stability of commercial products. The fres...
| 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/72308336158903571088 |