Emulsifying properties of mackerel muscle protein and protein concentrate / 鯖魚肉蛋白質及其濃縮蛋白質粉末的乳化特性

碩士 / 國立海洋大學 / 水產食品科學研究所 / 79 /

Identiferoai:union.ndltd.org:TW/079NTOU2084017
Date January 1991
CreatorsXU,YONG-XIN, 徐永鑫
ContributorsCAI,ZHEN-SHOU, 蔡震壽
Source SetsNational Digital Library of Theses and Dissertations in Taiwan
Languagezh-TW
Detected LanguageEnglish
Type學位論文 ; thesis
Format108

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