T. Y. Chen, T. K. Chiou, N. F. Ding, and B. S. Pan. 2015. The impact of carbon-monoxide treatment on biochemical and sensorial quality of tilapia fillet during low temperature storage. J Food Nutr Res. 3(8):502-512.
作者:
孫寶年
發表年度:
2015
著作類別:
期刊論文
著作名稱:
T. Y. Chen, T. K. Chiou, N. F. Ding, and B. S. Pan. 2015. The impact of carbon-monoxide treatment on biochemical and sensorial quality of tilapia fillet during low temperature storage. J Food Nutr Res. 3(8):502-512.