PONG Ching-Yung | Department of Food Science, National Taiwan Ocean University

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概要

• Pong Ching-Yungの詳細を見る
• 同名の論文著者
• Department of Food Science, National Taiwan Ocean Universityの論文著者

関連著者

• CHIOU Tze-Kuei

  Department of Food Science, National Taiwan Ocean University

• PONG Ching-Yung

  Department of Food Science, National Taiwan Ocean University

• JIANG Shann-Tzong

  Department of Food Science, National Taiwan Ocean University

• Chiou T‐k

  National Taiwan Ocean Univ. Keelung Twn

• Chiou Tze-kuei

  Department Of Food Science National Taiwan Ocean University

• Chiou Tze-kuei

  Affiliation: Department Of Food Science National Taiwan Ocean University

• Pong Ching-yung

  Department Of Food Science National Taiwan Ocean University

• Jiang S‐t

  National Taiwan Ocean Univ. Keelung Twn

• Jiang Shann-tzong

  Department Of Food Science National Taiwan Ocean University

• Jiang Shann-tzong

  Affiliation: Department Of Food Science National Taiwan Ocean University

• Nieh Fang-pei

  Department Of Food Science National Taiwan Ocean University

• HO Ming-Lang

  Department of Food Science, National Taiwan Ocean University,

• Ho Ming-lang

  Department Of Food Science National Taiwan Ocean University

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著作論文

• Effect of met-myoglobin reductase on the color stability of blue fin tuna during refrigerated storage
• Purification and characterization of metmyoglobin reductase from ordinary muscle of blue-fin tuna
• Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage

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