Storage stability and heat-induced interaction and gelation of actomyosin prepared from milkfish (chanos chanos) / 虱目魚肌動凝蛋白之貯藏安定性及加熱下之交互作用與凝膠特性

Description

碩士 / 國立中興大學 / 食品科學研究所 / 82 /

Links & Downloads

1. http://ndltd.ncl.edu.tw/handle/30560994986130423906

Additional Fields

Identifer	oai:union.ndltd.org:TW/082NCHU2254002
Date	January 1994
Creators	Xie, Shu Yun, 謝淑雲
Contributors	Ke, Wen Qing, 柯文慶
Source Sets	National Digital Library of Theses and Dissertations in Taiwan
Language	zh-TW
Detected Language	English
Type	學位論文 ; thesis
Format	0