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試驗報告(1953~1991)
鰹柴魚刨片色澤保持試驗
- 報告來源：台灣省水產試驗所試驗報告
- 作者：蘇素月‧郭世榮‧彭紹楠
- 出版年：1981
- 期別：33
- 頁碼：453-466
- 作者auther(英)：Suh-Yueh Su, Shih-Jung Kuo and Shaw-Nan Peng
- 標題title(英)：Studies on the color preservative of sliced Katsuobushi
摘要abstract(英) Katsuobushi slice is a natural fresh condiment, but it will loss the original fresh pinky orage color then lowering the commercial value if the reserved method is unsuitable.
- 相關檔案
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- 20041005-082247_twno33鰹柴魚刨.pdf
- pdf(0K)
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