Chai, H. J., Wang, S. T., Chung, Y. E., Pan, Y. T., Lin, Y. C., & Sung, W. C. (2025). Physicochemical properties on the bone of hairtail (Trichiurus lepturus) under various treatments of cooking pressure and vinegar.
作者:
王上達
發表年度:
2025
著作類別:
期刊論文
著作名稱:
Chai, H. J., Wang, S. T., Chung, Y. E., Pan, Y. T., Lin, Y. C., & Sung, W. C. (2025). Physicochemical properties on the bone of hairtail (Trichiurus lepturus) under various treatments of cooking pressure and vinegar. International Journal of Gastronomy and Food Science, Article 101358. (SCI) IF: 3.6, 65/182=35.7%, FOOD SCIENCE & TECHNOLOGY.