https://scholars.lib.ntu.edu.tw/handle/123456789/97597
Title: | Effects of Cutting and Cooking Methods on the Shape Forming Properties of Cocktail Shrimp | Authors: | 許順堯 Lin, K. P. Hsu, G. W. Hsu, Shun-Yao |
Issue Date: | Aug-1989 | Journal Volume: | v.16 n.2 p.145-152 | Start page/Pages: | - | Source: | Journal of Fisheries Society of Taiwan | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/146300 |
Appears in Collections: | 食品科技研究所 |
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