Utilization of freeze-dried mackerel (Scomber australasicus) muscle proteins as a binder in restructured meat
スポンサーリンク
概要
著者
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Jiang Shann-tzong
Depertment Of Food Science National Taiwan Ocean University
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Ho Ming-long
Depertment Of Food Science National Taiwan Ocean University
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CHUNG Yun-chin
Depertment of Food and Nutrition, Providence University
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CHYAN Fu-lin
Depertment of Food Science, National Taiwan Ocean University
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Chung Yun-chin
Depertment Of Food And Nutrition Providence University
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Chyan Fu-lin
Depertment Of Food Science National Taiwan Ocean University