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Title: 魚肌肉蛋白之有效利用研究(一)---以分子生物法探討抑制在貯藏與加工過程之魚肌肉蛋白降解研究(III)
Study on the Utilization of Fish Muscle Proteins (1)---Molecular Biological Study on the Prevention of Surimi Gel Softening (III)
Keywords: 魚肉;肌肉蛋白;加工;蛋白質分解;抑制劑;貯存;分子生物法
Fish muscle;Muscle protein;Processing;Protein degradation;Inhibitor;Storage;Molecular biology method
Publisher: 行政院國家科學委員會
Relation: NSC90-2313-B019-037
Appears in Collections:[Department of Food Science] Research Reports

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