中國醫藥大學機構典藏 China Medical University Repository, Taiwan:Item 310903500/58284
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    Please use this identifier to cite or link to this item: http://ir.cmu.edu.tw/ir/handle/310903500/58284


    Title: 不同烹調方式對魚肉之脂肪酸組成、氧化及醣化之影響
    The influence of different cooking methods on fatty acids composition, oxidation and glycation in three kinds of fish
    Authors: 周晉帝;Jin-Di Chou
    Contributors: 營養學系碩士班
    Keywords: 烹調方式;吳郭魚;金目鱸魚;虱目魚;脂肪酸組成;Cooking methods;Tilapia;Barramundi;Milkfish;Fatty acid component
    Date: 2017-06-02
    Issue Date: 2018-01-15 09:29:55 (UTC+8)
    Publisher: 中國醫藥大學
    Appears in Collections:[Graduate Institute of Nutrition ] Theses & dissertations

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