Guo-Jane Tsai*, Fong-Cheng Tsai, Zwe-Ling Kong (1997) Effects of temperature, medium composition, pH, salt and dissolved. International Journal of Food Microbiology
作者:
龔瑞林
發表年度:
1997
著作類別:
期刊論文
著作名稱:
Guo-Jane Tsai*, Fong-Cheng Tsai, Zwe-Ling Kong (1997) Effects of temperature, medium composition, pH, salt and dissolved. International Journal of Food Microbiology