友善列印 - Chen, H.-C., C.-W. Wu, S.-T. Jiang, and C.-L. Pan, 2004, Studies on the antioxidation ability oflactic acid bacteria fermented tilapia meat product, 2004 International Symposium on Functional Foods for Health in Taiwan, May 25, 2004, Taipei, P1-29.

Chen, H.-C., C.-W. Wu, S.-T. Jiang, and C.-L. Pan, 2004, Studies on the antioxidation ability oflactic acid bacteria fermented tilapia meat product, 2004 International Symposium on Functional Foods for Health in Taiwan, May 25, 2004, Taipei, P1-29.

作者: 潘崇良

發表年度: 2004

著作類別: 研討會論文

著作名稱: Chen, H.-C., C.-W. Wu, S.-T. Jiang, and C.-L. Pan, 2004, Studies on the antioxidation ability oflactic acid bacteria fermented tilapia meat product, 2004 International Symposium on Functional Foods for Health in Taiwan, May 25, 2004, Taipei, P1-29.