Bacteriological Quality and Safety Improvement of Freshwater Clams
碩士 === 國立海洋大學 === 食品科學系 === 89 === ABSTRACT A total of 4 batches of freshwater clam (Corbicular fluminea) samples were collected from a local whole sale market place. After desanding, freshwater clams increased in moisture content of 2.46~6.28% and decreased in both salt content of 0.1~0....
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/34837860064717046512 |