友善列印 - MACK-4 and extracellular ice nucleation matter on supercooling temperature of liquid foods. Proceedings of the 32th Annual Meeting of the Chinese Institute of Food Science and Technology, p.252, Dec. 5, 2002, Taichung, Taiwan.

MACK-4 and extracellular ice nucleation matter on supercooling temperature of liquid foods. Proceedings of the 32th Annual Meeting of the Chinese Institute of Food Science and Technology, p.252, Dec. 5, 2002, Taichung, Taiwan.

作者: 江善宗

發表年度: 2002

著作類別: 研討會論文

著作名稱: Mei-Ling Chen, Tze-kuei Chiou, Shann-Tzong Jiang. 2002. Effect of P. fluorescens MACK-4 and extracellular ice nucleation matter on supercooling temperature of liquid foods. Proceedings of the 32th Annual Meeting of the Chinese Institute of Food Science and Technology, p.252, Dec. 5, 2002, Taichung, Taiwan.