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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/8383

Title: 驂魚之肌肉及魚漿加工特性研究
Study on the Nature and Improved Applications of Muscle and Surimi
Authors: 龔鳴盛
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Date: 1993-07
Issue Date: 2011-06-28T05:51:03Z
Publisher: 行政院農業委員會
Relation: 83科技-2.8-糧-62(5)
URI: http://ntour.ntou.edu.tw/ir/handle/987654321/8383
Appears in Collections:[食品科學系] 研究計畫

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