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Changes in chemical constituents and physical indices during processing of dried-seasoned squid |
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| Authors: | Tze-Kuei Chiou Hwong-Kwang Chang Leah Lo Huei-Ling Lan Chyuan-Yuan Shiau |
| Institution: | Department of Food Science, National Taiwan Ocean University, Keelung 202,;Department of Food Science, China College of Marine Technology and Commerce, Taipei 111 and;Department of Fisheries Technology, Taiwan Fisheries Research Institute, Keelung 202, Taiwan, ROC |
| Abstract: | |
| Keywords: | dried-seasoned squid free amino acids Illex argentinus Ommastrephes bartrami processing trimethylamine oxide |