友善列印 - T. Y. Chen, T. K. Chiou, N. F. Ding, and B. S. Pan. 2015. The impact of carbon-monoxide treatment on biochemical and sensorial quality of tilapia fillet during low temperature storage. J Food Nutr Res. 3(8):502-512.

T. Y. Chen, T. K. Chiou, N. F. Ding, and B. S. Pan. 2015. The impact of carbon-monoxide treatment on biochemical and sensorial quality of tilapia fillet during low temperature storage. J Food Nutr Res. 3(8):502-512.

作者: 孫寶年

發表年度: 2015

著作類別: 期刊論文

著作名稱: T. Y. Chen, T. K. Chiou, N. F. Ding, and B. S. Pan. 2015. The impact of carbon-monoxide treatment on biochemical and sensorial quality of tilapia fillet during low temperature storage. J Food Nutr Res. 3(8):502-512.