友善列印 - Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. Proceedings of the 34th Annual Meeting of the Chinese Institute of Food Science and Technology, G-8, p. 363, Nov. 26, 2004, Taipei, Taiwan.

Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. Proceedings of the 34th Annual Meeting of the Chinese Institute of Food Science and Technology, G-8, p. 363, Nov. 26, 2004, Taipei, Taiwan.

作者: 江善宗

發表年度: 2004

著作類別: 研討會論文

著作名稱: Li-Jung Yin, Ya-Lin Tong, Chorng-Liang Pan and Shann-Tzong Jiang. 2004. Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. Proceedings of the 34th Annual Meeting of the Chinese Institute of Food Science and Technology, G-8, p. 363, Nov. 26, 2004, Taipei, Taiwan.