友善列印 - M. Y. Yang and G. J. Tsai. 2016. Fermentation techniques to decrease the anti-nutritional factors in soybean meal for the sustainable protein supply in aquaculture. The 9th Mini-Sumit on Food safety, Policy, and Sustainability.

M. Y. Yang and G. J. Tsai. 2016. Fermentation techniques to decrease the anti-nutritional factors in soybean meal for the sustainable protein supply in aquaculture. The 9th Mini-Sumit on Food safety, Policy, and Sustainability.

作者: 蔡國珍

發表年度: 2016

著作類別: 研討會論文

著作名稱: M. Y. Yang and G. J. Tsai. 2016. Fermentation techniques to decrease the anti-nutritional factors in soybean meal for the sustainable protein supply in aquaculture. The 9th Mini-Sumit on Food safety, Policy, and Sustainability. (Oct. 23-26) Shanhai, Mainland China.