Li-Jung Yin, Chorng-Liang Pan, and Shann-Tzong Jiang* 2002. Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. J. Food Sci. 67(2): 786-792. (SCI).
作者:
江善宗
發表年度:
2002
著作類別:
期刊論文
著作名稱:
Li-Jung Yin, Chorng-Liang Pan, and Shann-Tzong Jiang* 2002. Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. J. Food Sci. 67(2): 786-792. (SCI).