Fermentation techniques to decrease the anti-nutritional factors in soybean meal for the sustainable protein supply in aquaculture

請用此 Handle URI 來引用此文件： http://scholars.ntou.edu.tw/handle/123456789/16239

標題:	Fermentation techniques to decrease the anti-nutritional factors in soybean meal for the sustainable protein supply in aquaculture
作者:	M. Y. Yang Guo-Jane Tsai
公開日期:	23-十月-2016
描述:	The 9th Mini-Sumit on Food safety, Policy, and Sustainability. (Oct. 23-26) Shanhai, Mainland China.
URI:	http://scholars.ntou.edu.tw/handle/123456789/16239
顯示於：	食品科學系

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