Minced Mackerel by Hydrolysis and subsequent Lactic Acid Bacterial Fermentation. Proceedings of the 34th Annual Meeting of the Chinese Institute of Food Science and Technology, G-9, p. 364, Nov. 26, 2004, Taipei, Taiwan.
作者:
江善宗
發表年度:
2004
著作類別:
研討會論文
著作名稱:
Li-Jung Yin, Ya-Lin Tong, and Shann-Tzong Jiang. 2004. Improvement of the Functionality of Minced Mackerel by Hydrolysis and subsequent Lactic Acid Bacterial Fermentation. Proceedings of the 34th Annual Meeting of the Chinese Institute of Food Science and Technology, G-9, p. 364, Nov. 26, 2004, Taipei, Taiwan.