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試驗報告(1953~1991)
鯖柴魚之加工研究－傳統與非傳統加工
- 報告來源：台灣省水產試驗所試驗報告
- 作者：彭紹楠‧蘇素月
- 出版年：1984
- 期別：36
- 頁碼：151-160
- 作者auther(英)：Shaw-Nan Peng and Suh-Yueh Su
- 標題title(英)：Studies on the smoked and dried Fish (Katsuobushi); from Mackerel and Horse Mackerel-Traditionally and new type process-
摘要abstract(英) A new process of preparation of smoked-dried cubic fish that the mixture of boiled fish meat and ground naw fish flesh in ratio of 1:1 and pressed in a stainless model (24 cm : 8 cm : 6 cm) into cubic blocks was developed in our laboratory.
- 相關檔案
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- 20040930-145545_twno36鯖參柴魚.pdf
- pdf(0.01K)
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