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試驗報告(1953~1991)
魷魚香腸、魷魚火腿及魷魚腓之加工研究
- 報告來源：台灣省水產試驗所試驗報告
- 作者：魷紹楠‧劉世芬
- 出版年：1987
- 期別：43
- 頁碼：319-338
- 作者auther(英)：Shaw-Nan Peng and Shyh-Fen Liu
- 標題title(英)：Studies on Processing of Squid Sausage, Squid Press Ham and Squid Stick
摘要abstract(英) Owing to freeze denaturation, the mince mading from frozen squid it too hard to form jel and is of poor elasticity.
- 相關檔案
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- 20040921-114246_twno43魷魚香腸.pdf
- pdf(0K)
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