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試驗報告(1953~1991)
低經濟價值雜魚類高度利用化研究 第五報 烏賊煉製品製造--(1)
- 報告來源：台灣省水產試驗所試驗報告
- 作者：彭紹楠‧張清玉‧刁勝賢
- 出版年：1978
- 期別：30
- 頁碼：415-420
- 作者auther(英)：Shaw-nan Peng, Ching-Yu chang and Sheng-Hsien Tiao
- 標題title(英)：Studies on The Manufacture of Higher Grade Food from Low Economic Value Fishes-V The Minced products of Sepia processing(!)
摘要abstract(英) The process of cuttle fish balls must treat under low temperature. Namely, temperature of the meat body remains under 5℃ from the pre-treatment to cooking, and time of the should be quick as much aas possible and rpevents the denaturation o fproteins from the materials to effect on spring-ness of products.
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- 20041027-094208_twno30低經濟價.pdf
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