友善列印 - Ke Liang B. Chang, Jejia Chang, Chyuan-Yuan Shiau, and Bonnie S. Pan. 1998. Biochemical, microbiological, and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. J Agric Food Chem. 46(2): 682-686.

Ke Liang B. Chang, Jejia Chang, Chyuan-Yuan Shiau, and Bonnie S. Pan. 1998. Biochemical, microbiological, and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. J Agric Food Chem. 46(2): 682-686.

作者: 孫寶年

發表年度: 1998

著作類別: 期刊論文

著作名稱: Ke Liang B. Chang, Jejia Chang, Chyuan-Yuan Shiau, and Bonnie S. Pan. 1998. Biochemical, microbiological, and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. J Agric Food Chem. 46(2): 682-686.