Biochemical Compositions and Quality Changes during Storage and Blanchingof Freshwater Prawn (Macrobrachium rosenbergii)
碩士 === 國立臺灣海洋大學 === 食品科學系 === 105 === Aquaculture of freshwater prawn (Macrobrachium rosenbergii) is an important fishery sector in Asian countries. The biochemical characteristics including proximate compositions and taste components of cultured freshwater prawn were analyzed in different size, gen...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/86212883180954420910 |