嘉南藥學專科學校食品衛生科

Overview

Works:	3 works in 3 publications in 1 languages

Titles

海藻脂氧合之純化及對水產香氣形成之影響-(1)海藻脂氧合之性質及純化=purification and characterization of algae lipoxyge by: 嘉南藥學專科學校食品衛生科; 郭建民 (Microfilm)

脂氧合霉異構霉的作用與水產風味之形成=Lipoxygenase isozymes and seafood flavor formation on highly unsaturated fatty ac.. by: 嘉南藥學專科學校食品衛生科; 郭建民 (Microfilm)

高剪力對黃豆分離蛋白質之功能性質之影響及其應用=effect og high shearing on the functional properties of soy protein isola by: 嘉南藥學專科學校食品衛生科; 柯易昌 (Microfilm)