Effects of storage, cooking and drying on physicochemical and nutritional compositions of spectacled caiman (Caiman crocodilus) meat
碩士 === 國立澎湖科技大學 === 食品科學研究所 === 103 === Spectacled caiman (Caiman crocodilus, SC) is low fat and high protein of emerging edible meat. The study aimed to examined the differentiation of vacuum-packaging (VP) and polyethylene packaging (PEP) regarding of quality changes in dorsal meat, with storage t...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/82025074148353502085 |
