Qualities of liquid smoking tilapia（Tilapia rendalli）fillets with ultrasound processing
碩士 === 國立澎湖科技大學 === 食品科學研究所 === 103 === Liquid smoking prepared from hickory powder, fish fillets were immersed in liquid smoke at 4±3℃. Samples rehydrated with soakage processing and ultrasound processing were compared. Physical and chemical characteristics of fish fillets were examined during 120...
| 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/44k56f |