Effect of Forzen Storage on the Muscle Protein of Prionace glauca
碩士 === 國立海洋大學 === 食品科學系 === 90 === Abstract Owing to the frozen blue shark (Prionace glauca) meat was found difficultly to form network of meat sol and make a good quality of kamaboko. Therefore, to understand muscle protein properties and improve the gel-forming ability of blu...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/26963772824498363952 |