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Bulletin of TFRI (1953-1991)
Studies on the color preservative of sliced Katsuobushi
- Date：2004-10-05
- Year：1981
- No：33
- Page：453-466
- Auther：Suh-Yueh Su, Shih-Jung Kuo and Shaw-Nan Peng
Katsuobushi slice is a natural fresh condiment, but it will loss the original fresh pinky orage color then lowering the commercial value if the reserved method is unsuitable.
- Related Files
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- 20041005-082247_twno33鰹柴魚刨.pdf
- pdf(0.5MB)
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