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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/8553

Title: 一氧化碳處理與未處理吳郭魚生魚片在不同溫度貯藏中鮮度及官能品質與化學成分變化之比較
Comparison of Freshness, Sensory Quality and Chemical Component Changes in the Carbon Monoxide Gas-Treated and Untreated Tilapia Sashimi during Storage at Different Temperatures
Authors: 邱思魁
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Date: 2003-08
Issue Date: 2011-06-28T05:51:30Z
Publisher: 行政院國家科學委員會
Relation: NSC92-2313-B019-018
URI: http://ntour.ntou.edu.tw/ir/handle/987654321/8553
Appears in Collections:[食品科學系] 研究計畫

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