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試驗報告(1953~1991)
調味小卷絲加工及貯藏試驗
- 報告來源：台灣省水產試驗所試驗報告
- 作者：蔡萬生
- 出版年：1980
- 期別：32
- 頁碼：465-470
- 作者auther(英)：Wann-Sheng Tsay
- 標題title(英)：Studies on Processing and Preservation of shredded Squid in Dressing
摘要abstract(英) When the frozen raw squid were thawed immersively in the solution containing 3% NaCl and 0.5% sodium erythorbate at below 10℃, there were no drip loss appeared.
- 相關檔案
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- 20041007-100259_twno32調味小卷.pdf
- pdf(0K)
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