Feasibility Study of Preparing Fish Essence from Mackerel
碩士 === 國立海洋大學 === 水產食品科學系 === 85 === Abstract Fish essence produced from mackerel was studied by a method modified from theprocess of producing traditional chicken essence. Protein extractions were carried out at either pH 6.0 or pH 8.0 for...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/09958462276385510605 |