Optimality studies of fish-gel prepared from frozen threadfin bream surimi
碩士 === 國立臺灣海洋大學 === 食品科學系 === 92 === The purpose of this research was to survey quality stability of imported frozen threadfin bream surimi, and studies on optimization of setting treatment conditions and mechanism of salt-soluble protein changes in the fish-gel preparation as well as the additives,...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/52048644416249186926 |