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試驗報告(1953~1991)
半乾性魷製品之開發
- 報告來源：台灣省水產試驗所試驗報告
- 作者：孫朝棟‧彭昌洋‧張清玉
- 出版年：1986
- 期別：41
- 頁碼：149-156
- 作者auther(英)：Chao-Tung Sun, Chang-Yang Perng and Charlic Chang
- 標題title(英)：Development of Intermediate Moisture squid Slices
摘要abstract(英) A new kind of intermediate moisture food (Sliced boiled squid) with rang of water activity and pH from 0.937 to 0.861 and from 0.6 to 4.5 respectively were prepared in our laboratory.
- 相關檔案
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- 20040923-132435_twno41半乾性魷.pdf
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