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試驗報告(1953~1991)
魚醬油速釀法試驗－Ⅱ
- 報告來源：台灣省水產試驗所試驗報告
- 作者：陳淑珍‧黃堯
- 出版年：1981
- 期別：33
- 頁碼：441-452
- 作者auther(英)：Shuw-Jen Chen and Yao Huang
- 標題title(英)：Studies on the Rapid Fermentation of the fish Sauce Ⅱ
摘要abstract(英) In order to improve the quality and shorten the fermentation period, we try to add the soy koji in various ratio, such as 5%, 7% and 10% in the raw meat of Lizard fish (Trachinocephalus myops).
- 相關檔案
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- 20041005-105421_twno33魚醬油速.pdf
- pdf(0K)
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