Research data
Research data
GSK's research materials
1～3 item / All 3 items
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[Research Material] Changes in Flavor Components of Dried and Roasted Horse Mackerel Due to Cold Air Drying and Roasting
Clarifying the advantages of low-temperature drying from the perspective of flavor components! Investigating the changes in flavor components during roasting.
last updated
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[Research Data] The number of bacteria on the surface of dried horse mackerel during commercial sale and manufacturing.
Understanding the hygiene conditions from the manufacturing of dried products to the distribution process! Measuring general bacteria as well as E. coli and coliforms.
last updated
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Research Material: The Effect of Drying Temperature on the Quality of Salted Firefly Squid
Clarifying the suitability of local fish as raw materials! Understanding changes in umami components and physical properties during the manufacturing process and distribution.
last updated