Evaluation of the quality improvement of tilapia surimi and fillets by slightly acidic electrolyzed water and slightly basic electrolyzed water
碩士 === 國立臺灣海洋大學 === 食品科學系 === 105 === Neutral electrolyzed water can be divided slightly acidic electrolyzed water and slightly basic electrolyzed water because of its pH value, oxidation reduction potentials and available chlorine concentration. It is a safe and eco-friendly chlorine and chlorine d...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/59hjvy |