Studies on the browning mechanism of seasoned shredded squid and influences on its quality by modified atmosphere packaging / 調味魷魚絲褐變機制之探討以及不同氣體組成包裝對其品質之影響

Description

碩士 / 輔仁大學 / 食品營養研究所 / 76 /

Links & Downloads

1. http://ndltd.ncl.edu.tw/handle/45132147685175287391

Additional Fields

Identifer	oai:union.ndltd.org:TW/076FJU02255005
Date	January 1988
Creators	GIN, DA-REN, 秦達人
Contributors	JIANG, JIAN-MEI, 蔣見美
Source Sets	National Digital Library of Theses and Dissertations in Taiwan
Language	zh-TW
Detected Language	English
Type	學位論文 ; thesis
Format	94