Physical analysis and sensory evaluation are influenced by different cooking treatments of chicken meats
| Year | 2009 |
| Author | , 陳志銘*, , |
| Author count | 4 |
| Created date | 2019-02-19 |
| Author order | 2 |
| Corresponding author | false |
| Publication year | 2009 |
| Symposium name | 2009『屏東科技大學』暨『北京科技大學』第四屆學術交流研討會 |
| Publication city | 國立屏東科技大學 |
| Publication country | 中華民國 |
| Start date | 2009-11-06 |
| End date | 2009-11-06 |
| Review system | 否 |
| Language | Traditional Chinese |