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Bulletin of TFRI (1953-1991)
Manufacture of High Grade Food from Low Economic Value Fish-Processing of Fish Noodle from Catfish Pangasius sutchi
- Date：2004-09-29
- Year：1984
- No：37
- Page：197-210
- Auther：Yung-Shun Lai, Shuw-Jen Chen and Tz'u-Hui Chou
The effects of raw material, food additives, kneading time and setting tratment of fish paste on the quality of catfish (Pangasius sutchi) noodle were studiied.
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- 20040929-140231_twno37低經濟價.pdf
- pdf(0.76MB)
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