Yin Li-jung | Department Of Food Science China College Of Marine Technology And Commerce

スポンサーリンク

概要

• YIN LI-JUNGの詳細を見る
• 同名の論文著者
• Department Of Food Science China College Of Marine Technology And Commerceの論文著者

関連著者

• Yin Li-jung

  Department Of Food Science China College Of Marine Technology And Commerce

• Jiang Shann-tzong

  National Taiwan Ocean University

• YIN LI-JUNG

  Department of Sea Food Science, National Kaohsiung Marine University

• CHIOU Tze-Kuei

  Department of Food Science, National Taiwan Ocean University

• JIANG Shann-Tzong

  Department of Food Science, National Taiwan Ocean University

• Chen M‐l

  National Taiwan Ocean Univ. Keelung Twn

• Chen Mei-ling

  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

• 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

• Cheung Hsiu-ho

  National Taiwan Ocean University

• TZENG Shinn-Shuenn

  Department of Hotel and Restaurant Management, Chia-Nan University of Pharmacy and Science

• WU PEI-CHIEN

  Department of Sea Food Science, National Kaohsiung Marine University

• Wu Pei-chien

  Department Of Sea Food Science National Kaohsiung Marine University

• HSIEH MENG-SHUN

  National Taiwan Ocean University

• WU CHIEN-WEI

  Seafood Technology Division, Fisheries Research Institute, COA

• Tzeng Shinn-shuenn

  Department Of Hotel & Restaurant Management Chia-nan University Of Pharmacy & Science

• Wu Chien-wei

  Seafood Technology Division Fisheries Research Institute Coa

もっと見る 閉じる

著作論文

• Purification and characterization of the amylase from a small abalone Haliotis sieboldii
• Conditions for the induction of some selective enzymes from Bacillus subtilis and their hydrolysis ability against mackerel and gracilar (asparagus, Gracilaria verrucosa)
• Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of some food materials
• Biopreservative effect of pediocin ACCEL on refrigerated seafood

スポンサーリンク