| 公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
|---|---|---|---|---|---|---|
| 2025/12/1 | Physicochemical properties on the bone of hairtail (Trichiurus lepturus) under various treatments of cooking pressure and vinegar | Chai, Huey-Jine; Wang, Shang-Ta ; Chung, Yun-En; Pan, Yi-Ting; Lin, Yu-Cheng; Sung, Wen-Chieh | INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE |
