Influence of processing variables on protein quality and frozen storage stability of two commercially important species of squid (Loligo duvaucelii and Doryteuthis sibogae)

類似資料

• Utilization of squid
  著者:: Sugiyama, M
  出版事項: (1989)
• Utilization of squid
  著者:: Utilization of squid
  出版事項: (1989)
• Influence of processing variables on protein quality and frozen stability of two commercially important species of squid (loligo duvaucelii and doryteuthis sibogae)
  著者:: Mohanan P.
  出版事項: (2004)
• Squid as experimental animals /
  著者:: Gilbert, Daniel L.
  出版事項: (1990)
• Utilization of squid
  著者:: Sugiyama, M; Kousu, S; Hanabe, M; Okuda, Y
  出版事項: (1989)