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試驗報告(1953~1991)
烏賊煉製品製造試驗－Ⅱ
- 報告來源：台灣省水產試驗所試驗報告
- 作者：張清玉
- 出版年：1980
- 期別：32
- 頁碼：459-464
- 作者auther(英)：Ching-Yu Chang
- 標題title(英)：Studies on the Processing of Minced Cuttlefish Products-Ⅱ
摘要abstract(英) It seems to be able to increase the elasticity of cuttlefish balls by adding with 10% egg white and 2% Nacl instead of starch and other chemical additives.
- 相關檔案
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- 20041008-132452_twno32烏賊煉製.pdf
- pdf(0K)
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