M. Y. Yang and G. J. Tsai. 2016. Fermentation techniques to decrease the anti-nutritional factors in soybean meal for the sustainable protein supply in aquaculture. The 9th Mini-Sumit on Food safety, Policy, and Sustainability.
作者:
蔡國珍
發表年度:
2016
著作類別:
研討會論文
著作名稱:
M. Y. Yang and G. J. Tsai. 2016. Fermentation techniques to decrease the anti-nutritional factors in soybean meal for the sustainable protein supply in aquaculture. The 9th Mini-Sumit on Food safety, Policy, and Sustainability. (Oct. 23-26) Shanhai, Mainland China.