Changes in purine content of tilapia surimi products during processing
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概要
- 論文の詳細を見る
- 2005-08-01
著者
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Hsu Po-yang
National Ilan University Department Of Food Science
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LOU SHYI-NENG
National Ilan University, Department of Food Science
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CHEN HUI-HUANG
National Ilan University, Department of Food Science
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CHANG DA-HSUAN
National Ilan University, Department of Food Science
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Chang Da-hsuan
National Ilan University Department Of Food Science
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Chen Hui-huang
National Ilan University Department Of Food Science
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Lou Shyi-neng
National Ilan University Department Of Food Science