The effects of storage temperature and packaging methods on the freshness of cultured sea bass (lateolabrax japonicus) / 貯藏溫度及包裝方法對鱸魚鮮度之影響

碩士 / 國立海洋大學 / 水產食品科學研究所 / 84 /

Identiferoai:union.ndltd.org:TW/084NTOU2084036
Date January 1996
CreatorsZhang, Zhi Jia, 張志嘉
ContributorsZhang, Ke Liang, 張克亮
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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