Biochemical and texture characteristics of salting tilapia（Tilapia rendalli）fillet with cold water bath ultrasound technique
碩士 === 國立澎湖科技大學 === 食品科學研究所 === 103 === The present study of salting commercially available tilapia fillets with 20% salt solution (fish: saline = 1:2 (W/W)). Fillets were soaked for 0, 20, 40, 60, 80, 100 and 240 min; ultrasound treatment for 0, 20, 40, 60, 80 and 100 min. Then discussed to changes...
| 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/fdk443 |