:::
Bulletin of TFRI (1953-1991)
Studies on the Processing of Minced Cuttlefish Products-Ⅱ
- Date：2004-10-08
- Year：1980
- No：32
- Page：459-464
- Auther：Ching-Yu Chang
It seems to be able to increase the elasticity of cuttlefish balls by adding with 10% egg white and 2% Nacl instead of starch and other chemical additives.
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- 20041008-132452_twno32烏賊煉製.pdf
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