Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56636
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(I)
Effect of Pressure and Heat Combination on the Activities of Microbial Transglutaminase and Bondings and Structures of Fish Protein Gels (I)
作者: 柯文慶
關鍵字: 食品科技;基礎研究
URI: http://hdl.handle.net/11455/56636
其他識別: NSC91-2313-B005-078
Appears in Collections:食品暨應用生物科技學系

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