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Bulletin of TFRI (1953-1991)
Studies on The Manufacture of Higher Grade Food from Low Economic Value Fishes-V The Minced products of Sepia processing(!)
- Date：2004-10-27
- Year：1978
- No：30
- Page：415-420
- Auther：Shaw-nan Peng, Ching-Yu chang and Sheng-Hsien Tiao
The process of cuttle fish balls must treat under low temperature. Namely, temperature of the meat body remains under 5℃ from the pre-treatment to cooking, and time of the should be quick as much aas possible and rpevents the denaturation o fproteins from the materials to effect on spring-ness of products.
- Related Files
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- 20041027-094208_twno30低經濟價.pdf
- pdf(0.31MB)
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