Study of Factors Affecting Glazing of Frozen Seafood and Shelf Life Prediction of Short Shelf Life Seafood
碩士 === 國立臺灣海洋大學 === 食品科學系 === 105 === Glazing, as a quality protecting tool, has a long history and a common practice in frozen seafood processing. The aim of this study is to investigate “can this procedure re-define and extend shelf-life for seafood food which has limited shelf-life, e.g. within 3...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/p7ajk5 |