Lin Shin-Jung | Department of Food Science, National Taiwan Ocean University,
スポンサーリンク
概要
Department of Food Science, National Taiwan Ocean University, | 論文
- Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage
- Effects of mackerel cathepsins L and L-like, and calpain on the degradation of mackerel surimi
- Effects of Eution Conditions on the Separation of Calpastatin, μ-and m-Calpain on DEAE-Sephacel Chromatography
- Toxicity of Taiwanese gobies
- Levels of Heavy Metals and Vitamin C in Deformed Thornfish Found in Thermal Waters and Effect of Vitamin C on Deformation of Thornfish