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    Please use this identifier to cite or link to this item: https://ir.fy.edu.tw:8080/ir/handle/987654321/2226

    Title: 鮪肉在一氧化碳氣體處理過程中之色澤及品質變化=Change in Color and Quality of Tuna during Treatment with Carbon Monoxide Gas
    Authors: 謝蘋萍;周照仁;朱玉灼;陳文麗
    Contributors: 輔英科技大學 保健營養系
    Keywords: 鮪魚;一氧化碳;色澤;氧化型肌紅蛋白 Tuna;Carbon monoxide;Color;Metmyoglobin
    Date: 1998-01-01
    Issue Date: 2010-09-26 14:12:18 (UTC+8)
    Relation: 藥物食品分析6(3),615-623
    Appears in Collections:[保健營養系] 期刊論文

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