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標題: 高壓常溫下貯藏吳郭魚肌肉之鮮度變化與凝膠特性
Changes in Freshness and Gelation Property of Tilapia Muscle during Storage at High Pressure and Normal Temperature
作者: 柯文慶
關鍵字: 基礎研究;Tilapia;食品科技;吳郭魚;高壓常溫;貯藏;鮮度;凝膠特性;蛋白質變性;High pressure-normal temperature;Storage;Freshness;Gelation property;Protein denaturation
其他識別: NSC86-2313-B005-097
Appears in Collections:食品暨應用生物科技學系

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