Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/51403
標題: 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
Preparation of sprinkle product from tilapia and changes in property of actomyosin during soaking
作者: Chen, Jin Ju
陳金菊
出版社: 食品科學研究所
URI: http://hdl.handle.net/11455/51403
Appears in Collections:食品暨應用生物科技學系

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