Chen, H.-C., C.-W. Wu, S.-T. Jiang, and C.-L. Pan, 2004, Studies on the antioxidation ability oflactic acid bacteria fermented tilapia meat product, 2004 International Symposium on Functional Foods for Health in Taiwan, May 25, 2004, Taipei, P1-29.
作者:
潘崇良
發表年度:
2004
著作類別:
研討會論文
著作名稱:
Chen, H.-C., C.-W. Wu, S.-T. Jiang, and C.-L. Pan, 2004, Studies on the antioxidation ability oflactic acid bacteria fermented tilapia meat product, 2004 International Symposium on Functional Foods for Health in Taiwan, May 25, 2004, Taipei, P1-29.