Changes of cholesterol oxidation products in dried squid products during processing storage and cooking
碩士 === 國立臺灣大學 === 食品科技研究所 === 84 === In this study, two kinds of squid products, shredded squid and dried squid, were investigated for the formation of cholesterol oxidation products(COPs) during process, storage, an cooki...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/18536776415316798734 |