Preparation of sprinkle product from tilapia and changes in property of actomyosin during soaking / 撒淋式吳郭魚之加工製備與浸漬過程中肌動凝蛋白之特性變化

Description

碩士 / 國立中興大學 / 食品科學研究所 / 84 /

Links & Downloads

1. http://ndltd.ncl.edu.tw/handle/05573619140988597953

Additional Fields

Identifer	oai:union.ndltd.org:TW/084NCHU2254008
Date	January 1996
Creators	Chen, Jin Ju, 陳金菊
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