176519
博碩士論文
Sheng-Yun Wen, 溫勝芸
碩士 / 大仁科技大學 / 食品科技研究所 / 102 / Twenty-eight milkfish surimi were collected from traditional market, tourism market, stores and internet shopping in Taiwan and tested to determine the hygienic quality. The results showed that the pH value, salt content, ash content, water content , water activity, total volatile basic nitrogen (TVBN), total plate count (APC), coliform and Escherichia coli (E. coli) in all samples were ranged from 5.23-6.07 , 0.90-1.58% , 1.79-2.96%, 0.96-0.98, 61.87-75.87%, 1.19-2...