Studies on fish muscle and its meat-gel products using DSC, TRM, and TSRM / 以DSC、TRM、及TSRM研究魚肉及魚糕品質

博士 / 國立海洋大學 / 水產食品科學研究所 / 84 /

Identiferoai:union.ndltd.org:TW/084NTOU2084008
Date January 1996
CreatorsSu, Chong Wen, 蘇崇文
ContributorsGong, Ming Sheng, 龔鳴盛
Source SetsNational Digital Library of Theses and Dissertations in Taiwan
Languagezh-TW
Detected LanguageEnglish
Type學位論文 ; thesis
Format0

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