Quality changes of tilapia sashimi and water-cooked meat
碩士 === 國立海洋大學 === 食品科學系 === 87 === Quality changes of raw tilapia meat (sashimi) resulted from postmortem storing at 4oC and 25oC as well as its cooked meat resulted from not water dip-cooking where the raw meat had pre-aged to different extents were investigated. Rigrometer, DSC and various biochem...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/45810562239033513814 |