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

Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/16239

Title:	Fermentation techniques to decrease the anti-nutritional factors in soybean meal for the sustainable protein supply in aquaculture
Authors:	M. Y. Yang Guo-Jane Tsai
Issue Date:	23-Oct-2016
Description:	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
Appears in Collections:	食品科學系

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