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試驗報告(1953~1991)
海菜調味食品加工
- 報告來源：台灣省水產試驗所試驗報告
- 作者：劉輝男‧張清玉
- 出版年：1987
- 期別：43
- 頁碼：101-106
- 作者auther(英)：Liu Hui-Nan and Charlie Chang
- 標題title(英)：Processing of Seasoned Monostroma nitidum
摘要abstract(英) The product would be rather proper by dehydration of heat air at 80℃ for 20 hours, whose Aw 0.630 could be stored for long period, and it could promote yield of the product.
- 相關檔案
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- 20040921-115033_twno43海菜調味.pdf
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