友善列印 - Li-Jung Yin, Chorng-Liang Pan, and Shann-Tzong Jiang* 2002. Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. J. Food Sci. 67(2): 786-792. (SCI).

Li-Jung Yin, Chorng-Liang Pan, and Shann-Tzong Jiang* 2002. Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. J. Food Sci. 67(2): 786-792. (SCI).

作者: 江善宗

發表年度: 2002

著作類別: 期刊論文

著作名稱: Li-Jung Yin, Chorng-Liang Pan, and Shann-Tzong Jiang* 2002. Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. J. Food Sci. 67(2): 786-792. (SCI).