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Bulletin of TFRI (1953-1991)
Development of Intermediate Moisture squid Slices
- Date：2004-09-23
- Year：1986
- No：41
- Page：149-156
- Auther：Chao-Tung Sun, Chang-Yang Perng and Charlic Chang
A new kind of intermediate moisture food (Sliced boiled squid) with rang of water activity and pH from 0.937 to 0.861 and from 0.6 to 4.5 respectively were prepared in our laboratory.
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- 20040923-132435_twno41半乾性魷.pdf
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