宜蘭特產品(鴨賞)製造法改良試驗
Other Title
An Experiment on Improvement Processing of Dry Duck of Yilan Speciality
Journal
農業研究
Journal Volume
5
Journal Issue
3-4
Start Page
97
End Page
101
Date Issued
1955-12-07
Date
1955-12-07
Author(s)
鄭謀平
何慶民
M.P. Chen
C.M. Ho
Abstract
我國各地特產品頗多，惜其製法，皆依據經驗，墨守舊規，且秘而不宜，無從加以改進，今后設法調查，並加以科學的改良，而記錄之，無論在文獻上，在實際應用上，皆有意義，本加工室，認為此種工作，甚屬必要，故對這方面，今后擬多多努力，茲將改良製法列舉如下。
There are numerous food stuff specialities in our Country, but the methods of manufacturing are based on old experience and can hardly be improved for they are kept in secret. It is necessary to make a survey in detail, and improve the processing with scientific method. Such a work is worthy to do not only for practical purpose but also for literature purpose. We shall devote more time and effort to this work due to its importance The improved method of processing of dry duck is as follows:
Publisher
農業試驗所
Type
journal article
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