Chemical characteristics of sturgeon (Acipenser baerii #westeur024# A. schrenckii) and their changes during storage
碩士 === 國立臺灣海洋大學 === 食品科學系 === 103 === Sturgeon is an important cultured fish with high economic value in Taiwan. However, few reports have been studied on its chemical properties. Therefore, this study was to investigate the chemical compositions in the muscle of sturgeon and their changes during st...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/11098741500876116154 |