Jiang Shann-tzong | Affiliation: Department Of Food Science National Taiwan Ocean University
スポンサーリンク
概要
関連著者
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JIANG Shann-Tzong
Department of Food Science, National Taiwan Ocean University
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Jiang S‐t
National Taiwan Ocean Univ. Keelung Twn
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Jiang Shann-tzong
Affiliation: Department Of Food Science National Taiwan Ocean University
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CHIOU Tze-Kuei
Department of Food Science, National Taiwan Ocean University
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Chiou T‐k
National Taiwan Ocean Univ. Keelung Twn
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Chiou Tze-kuei
Affiliation: Department Of Food Science National Taiwan Ocean University
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Chiou Tze-kuei
Department Of Food Science National Taiwan Ocean University
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Jiang Shann-tzong
Department Of Food Science National Taiwan Ocean University
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PONG Ching-Yung
Department of Food Science, National Taiwan Ocean University
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Pong Ching-yung
Department Of Food Science National Taiwan Ocean University
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Nieh Fang-pei
Department Of Food Science National Taiwan Ocean University
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Chen M‐l
National Taiwan Ocean Univ. Keelung Twn
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Chen Mei-ling
Department Of Food Science National Taiwan Ocean University
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Lee Jae-jeong
Graduate School Of Life Sciences And Biotechnology Korea University
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HO Ming-Lang
Department of Food Science, National Taiwan Ocean University,
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Jiang Shann-tzong
Graduate School Of Marine Food Science National Taiwan Ocean University
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Ho Ming-lang
Department Of Food Science National Taiwan Ocean University
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Lee J‐j
Graduate School Of Life Sciences And Biotechnology Korea University
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Her Yueh-Haw
Graduate School of Marine Food Science, National Taiwan Ocean University
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Lee Jai-Jaan
Graduate School of Marine Food Science, National Taiwan Ocean University
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Wang Jeng-Hwan
Graduate School of Marine Food Science, National Taiwan Ocean University
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Her Yueh-haw
Graduate School Of Marine Food Science National Taiwan Ocean University
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Wang J‐h
National Taiwan Ocean Univ. Keelung Twn
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Wang Jeng-hwan
Graduate School Of Marine Food Science National Taiwan Ocean University
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TZENG Shinn-Shuenn
Department of Hotel and Restaurant Management, Chia-Nan University of Pharmacy and Science
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YIN LI-JUNG
Department of Sea Food Science, National Kaohsiung Marine University
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CHEN Mei-Ling
Affiliation
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Yin Li-jung
Department Of Food Science China College Of Marine Technology And Commerce
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Lee Jai-jaan
Graduate School Of Life Sciences And Biotechnology Korea University
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Tzeng Shinn-shuenn
Department Of Hotel & Restaurant Management Chia-nan University Of Pharmacy & Science
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
- Comparison of the Cathepsin D from Mackerel (Scomber australasicus) and Milkfish(Chanos chanos) Muscle^+
- Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of some food materials
- Isolation of ice-nucleating active bacterium from mackerel and its properties