Studies on the Seasonal and Regional Variations of Taste-active Components and Quality of Rabbitfish (Siganus fuscescens) and Their Dried Products in Taiwan
碩士 === 國立臺灣海洋大學 === 食品科學系 === 102 === Rabbitfish (Siganus fuscescens) is an economically valuable fish species in Penghu and northern Taiwan. The belly of this fish diffused a fermented odor, due to the digestion of algae. Because of the specific flavor, rabbitfish has been consumed worldwide. Rabbi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/ttt8xe |