由肉品組織觀點探討魷魚在加熱過程中質感之變化
| Year | 1991 |
| Author | 林頎生* |
| Author count | 1 |
| Created date | 2019-02-19 |
| Author order | 第一作者 |
| Corresponding author | 是 |
| Publication year | 1991 |
| Publication month | 1 |
| Journal name | 屏東農專學報 |
| Publication area | 中華民國 |
| Volume | 32 |
| Start page | 32 |
| End page | 42 |
| Publication type | |
| Review system | 否 |
| Language | Traditional Chinese |
| Attached project | 無 |