Chen Mei-ling | Affiliation: Department Of Food Science National Taiwan Ocean University
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- Affiliation: Department Of Food Science National Taiwan Ocean Universityの論文著者
Affiliation: Department Of Food Science National Taiwan Ocean University | 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
- Purification and Properties of an Aminopeptidase from Mullet, Mugil cephalus, Roe(Biological Chemistry)
- Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of some food materials