Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability

請用此 Handle URI 來引用此文件： http://scholars.ntou.edu.tw/handle/123456789/9269

標題:	Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability
作者:	Pi, T. H. Shiau, C. Y. Chang, C. J. Wen-Chieh Sung
公開日期:	2017
卷:	26
期:	8
來源出版物:	Journal of Aquatic Food Product Technology
URI:	http://scholars.ntou.edu.tw/handle/123456789/9269
ISSN:	1049-8850
DOI:	10.1080/10498850.2017.1364820 ://WOS:000414077600009
顯示於：	食品科學系

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