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試驗報告(1953~1991)
南極蝦液汁及熱凝固蛋白研究
- 報告來源：台灣省水產試驗所試驗報告
- 作者：陳聰松‧陳茂松
- 出版年：1979
- 期別：31
- 頁碼：299-304
- 作者auther(英)：Tsong-Song Chen and Moa-Song Chen
- 標題title(英)：Studies on Krill Juice and Heat Coagulated Protein
摘要abstract(英) Krill juice were pressed by means of juice extractor in this experiment, and it were used as the raw material for the production of heat coagulated protein and seasoning soup.
- 相關檔案
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- 20041026-150735_twno31南極蝦液.pdf
- pdf(0K)
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