友善列印 - Sung, W. C.*, C. J. Wu, C. L. Pan, and Y. C. Lin (2018) Effect of different algal lees on physicochemical qualities of baked potato chips. Journal of Marine Science and Technology

Sung, W. C.*, C. J. Wu, C. L. Pan, and Y. C. Lin (2018) Effect of different algal lees on physicochemical qualities of baked potato chips. Journal of Marine Science and Technology

作者: 吳彰哲

發表年度: 2018

著作類別: 期刊論文

著作名稱: Sung, W. C.*, C. J. Wu, C. L. Pan, and Y. C. Lin. Effect of different algal lees on physicochemical qualities of baked potato chips. Journal of Marine Science and Technology. 26, 258-263, 2018. (SCI, Impact Factor: 0.462, 135/175, ENGINEERING, MULTIDISCIPLINARY)