友善列印 - Jiang, Shann-Tzong*, C. C. Lan and C. Y. Tsao 1986. New approach to improve the quality of minced fish products from freeze-thawed cod and mackerel. J. Food Sci. 51(2): 310-312. (SCI)

Jiang, Shann-Tzong*, C. C. Lan and C. Y. Tsao 1986. New approach to improve the quality of minced fish products from freeze-thawed cod and mackerel. J. Food Sci. 51(2): 310-312. (SCI)

作者: 江善宗

發表年度: 1986

著作類別: 期刊論文

著作名稱: Jiang, Shann-Tzong*, C. C. Lan and C. Y. Tsao 1986. New approach to improve the quality of minced fish products from freeze-thawed cod and mackerel. J. Food Sci. 51(2): 310-312. (SCI)