Effect of sulfur-containing amino acids on shrimp flavor formation

碩士 === 國立海洋大學 === 水產食品科學研究所 === 79 ===

Bibliographic Details
Main Authors:	CHEN,LI-MIN, 陳麗敏
Other Authors:	SUN,BAO-NIAN
Format:	Others
Language:	zh-TW
Published:	1991
Online Access:	http://ndltd.ncl.edu.tw/handle/19089926466264667419

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spelling	ndltd-TW-079NTOU20840052016-07-25T04:07:00Z http://ndltd.ncl.edu.tw/handle/19089926466264667419 Effect of sulfur-containing amino acids on shrimp flavor formation 含硫胺基酸對蝦風味形成的影響 CHEN,LI-MIN 陳麗敏碩士國立海洋大學水產食品科學研究所 79 SUN,BAO-NIAN 孫寶年 1991 學位論文 ; thesis 0 zh-TW
collection	NDLTD
language	zh-TW
format	Others
sources	NDLTD
description	碩士 === 國立海洋大學 === 水產食品科學研究所 === 79 ===
author2	SUN,BAO-NIAN
author_facet	SUN,BAO-NIAN CHEN,LI-MIN 陳麗敏
author	CHEN,LI-MIN 陳麗敏
spellingShingle	CHEN,LI-MIN 陳麗敏 Effect of sulfur-containing amino acids on shrimp flavor formation
author_sort	CHEN,LI-MIN
title	Effect of sulfur-containing amino acids on shrimp flavor formation
title_short	Effect of sulfur-containing amino acids on shrimp flavor formation
title_full	Effect of sulfur-containing amino acids on shrimp flavor formation
title_fullStr	Effect of sulfur-containing amino acids on shrimp flavor formation
title_full_unstemmed	Effect of sulfur-containing amino acids on shrimp flavor formation
title_sort	effect of sulfur-containing amino acids on shrimp flavor formation
publishDate	1991
url	http://ndltd.ncl.edu.tw/handle/19089926466264667419
work_keys_str_mv	AT chenlimin effectofsulfurcontainingaminoacidsonshrimpflavorformation AT chénlìmǐn effectofsulfurcontainingaminoacidsonshrimpflavorformation AT chenlimin hánliúànjīsuānduìxiāfēngwèixíngchéngdeyǐngxiǎng AT chénlìmǐn hánliúànjīsuānduìxiāfēngwèixíngchéngdeyǐngxiǎng
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Effect of sulfur-containing amino acids on shrimp flavor formation

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