The effect of heat-induced changes in nitrogenous constituents on the properties of seafoods. In “Seafood Proteins” ed. by Sikorski, Z. E., Pan, B. S., and Shahidi, F. Chapman & Hall, NY, USA. Chapter 7, 84-98.
作者:
孫寶年
發表年度:
1994
著作類別:
專書與其他
著作名稱:
Sikorski, Zdzislaw E., Pan, Bonnie Sun. 1994. The effect of heat-induced changes in nitrogenous constituents on the properties of seafoods. In “Seafood Proteins” ed. by Sikorski, Z. E., Pan, B. S., and Shahidi, F. Chapman & Hall, NY, USA. Chapter 7, 84-98.