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試驗報告(1953~1991)
複合調味改良蠔油醬製造研究
- 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.
- 相關檔案
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- 20040914-140430_twno47複合調味.pdf
- pdf(0.01K)
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