Effects of frying procedure on natritional value and safety of canned fried tilapia

Effects of frying procedure on natritional value and safety of canned fried tilapia

碩士 === 國立海洋大學 === 水產食品科學研究所 === 75 ===

Bibliographic Details
Main Authors:	SU, MEI-ZHI, 許美智
Other Authors:	XIAO, XI-YAN
Format:	Others
Language:	zh-TW
Published:	1987
Online Access:	http://ndltd.ncl.edu.tw/handle/30455378987480233661

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