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試驗報告(1953~1991)
南極蝦罐頭製造之研究
- 報告來源：台灣省水產試驗所試驗報告
- 作者：郭世榮‧林甘鈴‧黃堯
- 出版年：1978
- 期別：30
- 頁碼：421-424
- 作者auther(英)：Shih-Rong Kuo, Gan-Ling Lin, Yao Huang
- 標題title(英)：Studies on Canning of Antarctic krill
摘要abstract(英) The main ingredient of the canned Antarctic krill are frozen fresh Antarctic krill which go through the process of thawing, boiling, drying, frying, canning and adding dressing.
- 相關檔案
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- 20041027-102022_twno30南極蝦罐.pdf
- pdf(0K)
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