友善列印 - Chai, H. J., Wang, S. T., Chung, Y. E., Pan, Y. T., Lin, Y. C., & Sung, W. C. (2025). Physicochemical properties on the bone of hairtail (Trichiurus lepturus) under various treatments of cooking pressure and vinegar.

Chai, H. J., Wang, S. T., Chung, Y. E., Pan, Y. T., Lin, Y. C., & Sung, W. C. (2025). Physicochemical properties on the bone of hairtail (Trichiurus lepturus) under various treatments of cooking pressure and vinegar.

作者: 王上達

發表年度: 2025

著作類別: 期刊論文

著作名稱: Chai, H. J., Wang, S. T., Chung, Y. E., Pan, Y. T., Lin, Y. C., & Sung, W. C. (2025). Physicochemical properties on the bone of hairtail (Trichiurus lepturus) under various treatments of cooking pressure and vinegar. International Journal of Gastronomy and Food Science, Article 101358. (SCI) IF: 3.6, 65/182=35.7%, FOOD SCIENCE & TECHNOLOGY.