Li-Jung Yin, Ya-Lin Tong and Shann-Tzong Jiang*. 2005. Improvement of the Functionality of Minced Mackerel by Hydrolysis and subsequent Lactic Acid Bacterial Fermentation. J. Food. Sci. 70 (3): M172-M178. (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. Improvement of the Functionality of Minced Mackerel by Hydrolysis and subsequent Lactic Acid Bacterial Fermentation. J. Food. Sci. 70 (3): M172-M178. (SCI)\