Postmortem rigor mortis and tenderization of black Chinese roach in effecting meat quality / 青魚死後僵直及嫩化作用對肉品品質的影響

碩士 / 國立海洋大學 / 水產食品科學研究所 / 84 /

Identiferoai:union.ndltd.org:TW/084NTOU2084016
Date January 1996
CreatorsLin, Ya Hua, 林雅華
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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