臺灣海洋大學水產食品科學系

組織赦白b和l的純化及其對魚肉軟化之影響=purification and characterization of cathepsins b and l and their effects on... by: 江善宗; 臺灣海洋大學水產食品科學系 (Microfilm)

抗結塊劑改善膨發型米穀擠壓產品黏牙度的機制=the mechnjanism o f anti-stuckiness effect in the improvement of mouth-feel.. by: 臺灣海洋大學水產食品科學系; 龔鳴盛 (Microfilm)

海槊水溶性多醣類的孔化特性=emulsifying properties of water-soluble polysaccharides from green alga(monostroma nitidum) by: 臺灣海洋大學水產食品科學系; 蔡震壽 (Microfilm)

海菜膠作為乳化劑的研究=studies of monostroma nitidum mucilage as a food emulsifier by: 臺灣海洋大學水產食品科學系; 蔡震壽 (Microfilm)

顆粒戀浮液在管流中顆粒表面熱傳係數探討=estimation fo particle-fluid heat transfer coefficient of particle suspemsion... by: 傅文榮; 臺灣海洋大學水產食品科學系 (Microfilm)