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試驗報告(1953~1991)
多漁獲物之加工適性研究－Ⅲ. 加工原料鰹類之脂肪多寡鑑別法
- 報告來源：台灣省水產試驗所試驗報告
- 作者：彭紹楠‧蘇素月‧郭世榮
- 出版年：1983
- 期別：35
- 頁碼：197-204
- 作者auther(英)：Shaw-Nan Peng, Suh-Yueh su and Shih-Jung Kuo
- 標題title(英)：Studies on Processing Feasibility of Abundant Fish Catches-Ⅲ. Prediction methods for lipid content of raw bonito
摘要abstract(英) It is examine quite simple and rapid to the fat film on the surface of heart, the fat layer under the first dorsal fin, and the thickness at the caudal for the prediction of the lipid contents in the muscle of bonito.
- 相關檔案
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- 20041001-092013_twno35多漁獲物之加.pdf
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