Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56675
標題: 加壓加熱交互處理對Microbial Transglutaminase活性及魚肉蛋白質凝膠鍵結結構之影響(II)
Effect of Pressure and Heat Combination on the Activities of Microbial Transglutaminase and Bondings and Structures of Fish Protein Gels (II)
作者: 柯文慶
關鍵字: 食品科技
基礎研究
URI: http://hdl.handle.net/11455/56675
其他識別: NSC92-2313-B005-063
文章連結: http://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=850943&plan_no=NSC92-2313-B005-063&plan_year=92&projkey=PD9208-0644&target=plan&highStr=*&check=0&pnchDesc=%E5%8A%A0%E5%A3%93%E5%8A%A0%E7%86%B1%E4%BA%A4%E4%BA%92%E8%99%95%E7%90%86%E5%B0%8DMicrobial+Transglutaminase%E6%B4%BB%E6%80%A7%E5%8F%8A%E9%AD%9A%E8%82%89%E8%9B%8B%E7%99%BD%E8%B3%AA%E5%87%9D%E8%86%A0%E9%8D%B5%E7%B5%90%E7%B5%90%E6%A7%8B%E4%B9%8B%E5%BD%B1%E9%9F%BF%28II%29
Appears in Collections:食品暨應用生物科技學系

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