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試驗報告(1953~1991)
多漁獲物之加工適性研究－Ⅰ 鰹之新產品加工
- 報告來源： 台灣省水產試驗所試驗報告
- 作者：彭紹楠‧蘇素月‧劉瑞華
- 出版年：1983
- 期別：35
- 頁碼：181-188
- 作者auther(英)：Shaw-Nan Peng, Suh-Yueh Su and Jui-Hua Liu
- 標題title(英)：Studies on Processing Feasibility of Abundant Fish Catches-I. Three New Products of Bonito
摘要abstract(英) The processing of three new products of bonito was reported in this paper. Smoked intermediate moisture bonito: This product was packed and sterilized by a vacuum bag. Then it became a delicious food and could be eaten directly, or mixed with some vegetable. The practical storage life was 10 months at 5-8℃, and 4 months at room temperature.
- 相關檔案
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- 20041001-091643_twno35多漁獲物.pdf
- pdf(0K)
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