Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56848
標題: 高壓處理誘發魚肉肉糊熱凝膠之形成與性狀
Effect of High Pressure on Thermal Gelation and Property of Meat Paste from Milkfish
作者: 柯文慶
關鍵字: 應用研究;Fish meat;食品科技;魚肉;凝膠;高壓處理;Gelation;High pressure treatment
URI: http://hdl.handle.net/11455/56848
其他識別: NSC85-2214-E005-007
Appears in Collections:食品暨應用生物科技學系

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