Enzymatic modification on fish proteins to improve the gelation by transglutaminase / 轉醯胺麩胺基改善魚肉蛋白的形膠能力

碩士 / 國立海洋大學 / 水產食品科學研究所 / 79 /

Identiferoai:union.ndltd.org:TW/079NTOU2084016
Date January 1991
CreatorsLI,JIA-ZHAN, 李嘉展
ContributorsJIANG,SHAN-ZONG, 江善宗
Source SetsNational Digital Library of Theses and Dissertations in Taiwan
Languagezh-TW
Detected LanguageEnglish
Type學位論文 ; thesis
Format78

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