https://scholars.lib.ntu.edu.tw/handle/123456789/88395
Title: | Drying Temperature and Time Affect Quality of Chinese-Style Sausage Inocultated with Lactic Acid Bacteria | Authors: | Huang, Chia-Cherng 林慶文 Lin, Chin-Wen |
Issue Date: | 1993 | Journal Volume: | v.58 n.2 p.249-253 | Start page/Pages: | - | Source: | Journal of Food Science | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/147718 |
Appears in Collections: | 動物科學技術學系 |
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