友善列印 - In “The Role of Chemistry in the Quality of Processed Foods” ed. by Fennema, Chang and Lii. Food and Nutrition Press. Chapter 18, 225-237.

In “The Role of Chemistry in the Quality of Processed Foods” ed. by Fennema, Chang and Lii. Food and Nutrition Press. Chapter 18, 225-237.

作者: 孫寶年

發表年度: 1986

著作類別: 專書與其他

著作名稱: Pan, Bonnie Sun. 1986. Texture and chemical properties of minced fish products as affected by physical treatments. In “The Role of Chemistry in the Quality of Processed Foods” ed. by Fennema, Chang and Lii. Food and Nutrition Press. Chapter 18, 225-237.