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試驗報告(1953~1991)
虱目魚罐藏品之加工
- 報告來源：台灣省水產試驗所試驗報告
- 作者：彭昌洋‧蘇素月‧蘇偉成
- 出版年：1991
- 期別：50
- 頁碼：341-350
- 作者auther(英)：Chang-Yang Perng, Suh-Yueh Su and Wei-Cheng Su
- 標題title(英)：Study on Processing of canned Milkfish
摘要abstract(英) Milkfish were canned with five kinds of seasonings, namely, A. fried, B. balsam pear, C. ketchup, D. dried bamboo shoots, and E. angelia and licorice root extract.
- 相關檔案
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- 20040913-102458_twno50虱目魚罐.pdf
- pdf(0.01K)
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