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Bulletin of TFRI (1953-1991)
Studies on Processing Feasibility of Abundant Fish Catches-I. Three New Products of Bonito
- Date：2004-10-01
- Year：1983
- No：35
- Page：181-188
- Auther：Shaw-Nan Peng, Suh-Yueh Su and Jui-Hua Liu
The processing of three new products of bonito was reported in this paper. Smoked intermediate moisture bonito: This product was packed and sterilized by a vacuum bag. Then it became a delicious food and could be eaten directly, or mixed with some vegetable. The practical storage life was 10 months at 5-8℃, and 4 months at room temperature.
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- 20041001-091643_twno35多漁獲物.pdf
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