複合調味改良蠔油醬製造研究

滑動連結:::

報告來源：台灣省水產試驗所試驗報告
作者：王文亮‧馮貢國‧蘇素月
出版年：1989
期別：47
頁碼：145-152
作者auther(英)：Wen-Liang Wang, Kung-Kuo Feng and Suh-Yeh Su
標題title(英)：Studies on Mixed Seasoning modified Oyster Sauce
摘要abstract(英)：
The Merits of the enzymatic method and the heat-extract method were combined to produce a kind of modified oyster sauce, with an increased yield and a decreased sodium content.

農業部-水產試驗所全球資訊網農業部-水產試驗所全球資訊網