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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39244

Title: 以遠紅外線乾燥法製備半乾性混合魷魚魚漿製品之探討
The Study on Processing of Intermediate Moisture Foods from Mixed squid Surimi by Far-infrared Drying
Authors: 汪復進
何學斌
潘崇良
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: 半乾性食品
膠強度
混合魷魚魚漿
白度
遠紅外線乾燥
Intermediate moisture food
IMF
Mixed squid surimi
Gel strength
Whiteness index
Far-infrared drying
Date: 1995-10
Issue Date: 2016-11-30T02:27:12Z
Publisher: 食品科學
Relation: 22(5)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39244
Appears in Collections:[食品科學系] 期刊論文

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