Development of frozen oyster products and their quality and sanitation control
碩士 === 國立臺灣海洋大學 === 食品科學系 === 97 === The raw shucked oyster began to shrink in shape and darken in color after storage at 4℃ for 3 days. Drained liquid also increased and K value reached 45%. After 7-day storage the darkened color and liquid loss became more serious. K value and volatile basic nitro...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/31366556634949708803 |