Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56424
標題: 加壓加熱下魚肉蛋白質之變性及凝膠形成機制之研究(II)
Studies of Denaturation and Gel-Forming Mechanism of Fish Proteins during High Hydrostatic Pressure and Heat (II)
作者: 柯文慶
關鍵字: 基礎研究;食品科技
URI: http://hdl.handle.net/11455/56424
其他識別: NSC89-2313-B005-304
Appears in Collections:食品暨應用生物科技學系

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