友善列印 - Hwang, C. C., C. M. Lin, H. F. Kung, Y. L. Huang, D. F. Hwang, Y. C. Su and Y. H. Tsai*(2012) Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos) Food Chemistry

Hwang, C. C., C. M. Lin, H. F. Kung, Y. L. Huang, D. F. Hwang, Y. C. Su and Y. H. Tsai*(2012) Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos) Food Chemistry

作者: 黃登福

發表年度: 2012

著作類別: 期刊論文

著作名稱: Hwang, C. C., C. M. Lin, H. F. Kung, Y. L. Huang, D. F. Hwang, Y. C. Su and Y. H. Tsai*(2012) Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos) Food Chemistry