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試驗報告(1953~1991)
多漁獲物之加工適性之研究－Ⅵ 凍結鮪解凍法與品質保持
- 報告來源： 台灣省水產試驗所試驗報告
- 作者：彭紹楠‧劉傳正
- 出版年：1986
- 期別：41
- 頁碼：125-130
- 作者auther(英)：Shaw-Nan Peng and Chuan-Cheng Liu
- 標題title(英)：Studies on Processing Feasibility of Abundand Fish Catches-Ⅵ Thawing and Conservation of Frozen Stored Tunas
摘要abstract(英) After having been frozen at -18℃ for 48 hrs and further stored at -28℃ for 3 month, the fresh yellow-fin tuna (body weight 15.6 kg, fork length 95.0 cm and meat thickness 12.2-17.0 cm) were thawed by the methods of flowing water and air.
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- 20040923-111239_twno41多漁獲物.pdf
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