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標題: 鹼性彈性蛋白脢蛋白工程突變酵素應用於肉品之研究
Study in Application of Protein Engineering Mutated Alkaline Elastase on Meat Processing
作者: 葉娟美
關鍵字: 食品科技;應用研究;Alkaline elastase;鹼性彈性蛋白?;肉品嫩化;變異酵素;流變性質;官能品評;Meat tenderness;Mutated enzyme;Rheological property;Sensory evaluation
其他識別: NSC88-2313-B005-083
Appears in Collections:食品暨應用生物科技學系

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