Li-Jung Yin, Ya-Lin Tong and Shann-Tzong Jiang*. 2005. Effect of combination use of proteolysis and lactic acid bacterial fermentation on the characteristics of minced Mackerel. J. Food. Sci. 70 (3): S186-S192. (SCI)
作者:
江善宗
發表年度:
2005
著作類別:
期刊論文
著作名稱:
Li-Jung Yin, Ya-Lin Tong and Shann-Tzong Jiang*. 2005. Effect of combination use of proteolysis and lactic acid bacterial fermentation on the characteristics of minced Mackerel. J. Food. Sci. 70 (3): S186-S192. (SCI)