友善列印 - New approach to improve the quality of minced fish products using freeze-thawed cuttlefish. Proceedings of Chinese-American Academic and Professional Convention, S 3.3.1-S 3.3.5, Los Angeles, California, June 29-July 2, 1984.

New approach to improve the quality of minced fish products using freeze-thawed cuttlefish. Proceedings of Chinese-American Academic and Professional Convention, S 3.3.1-S 3.3.5, Los Angeles, California, June 29-July 2, 1984.

作者: 江善宗

發表年度: 1984

著作類別: 期刊論文

著作名稱: Jiang, Shann-Tzong*, David T. Y. Chu, C. C. Lan and T. C. Lee. 1984. New approach to improve the quality of minced fish products using freeze-thawed cuttlefish. Proceedings of Chinese-American Academic and Professional Convention, S 3.3.1-S 3.3.5, Los Angeles, California, June 29-July 2, 1984.