Effects of different processing methods on tropomyosincontent in seafoods
碩士 === 國立屏東科技大學 === 食品科學系所 === 106 === Food allergy has been one of the public health concern in decades and it may induce some severe allergic reactions including urticaria, breathing difficulty and shock. The major crustacean allergen is tropomyosin. In addition molluscs also contain this allergen...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/ete22f |