Studies on characterization of biochemical composition and collagen of sturgeon by-products
碩士 === 國立臺灣海洋大學 === 食品科學系 === 104 === Sturgeon is an important cultured fish with high economic value in Taiwan. The processing by-products such as skin, bone and fin constitute up to 55% of the original raw material. However, few researches have been done on their nutritional and functional composi...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/33737116321084692710 |