友善列印 - Li-Jung Yin, Ya-Lin Tong and Shann-Tzong Jiang*. 2005. Improvement of the Functionality of Minced Mackerel by Hydrolysis and subsequent Lactic Acid Bacterial Fermentation. J. Food. Sci. 70 (3): M172-M178. (SCI)\

Li-Jung Yin, Ya-Lin Tong and Shann-Tzong Jiang*. 2005. Improvement of the Functionality of Minced Mackerel by Hydrolysis and subsequent Lactic Acid Bacterial Fermentation. J. Food. Sci. 70 (3): M172-M178. (SCI)\

作者: 江善宗

發表年度: 2005

著作類別: 期刊論文

著作名稱: Li-Jung Yin, Ya-Lin Tong and Shann-Tzong Jiang*. 2005. Improvement of the Functionality of Minced Mackerel by Hydrolysis and subsequent Lactic Acid Bacterial Fermentation. J. Food. Sci. 70 (3): M172-M178. (SCI)\