Jiang, Shann-Tzong*, C. C. Lan and C. Y. Tsao 1986. New approach to improve the quality of minced fish products from freeze-thawed cod and mackerel. J. Food Sci. 51(2): 310-312. (SCI)
作者:
江善宗
發表年度:
1986
著作類別:
期刊論文
著作名稱:
Jiang, Shann-Tzong*, C. C. Lan and C. Y. Tsao 1986. New approach to improve the quality of minced fish products from freeze-thawed cod and mackerel. J. Food Sci. 51(2): 310-312. (SCI)