查詢結果分析
來源資料
相關文獻
- 鴕鳥肉、雞肉、牛肉與豬肉的營養成分比較
- Comparison of Nutritional Contents among Ostrich Meat, Chicken, Beef and Pork
- Stability of Fish Oil in Feeds
- 以鹽度與溫度控制Chlorella Minutissima淡水與海水株綠球藻之長鏈不飽和脂肪酸產量及成份
- 富含ω-3不飽和脂肪酸機能蛋之研究與應用
- Comparison of Chemical, Physical and Sensory Characteristics among Ostrich Meat, Beef, Chicken and Pork
- 駝鳥肉、牛肉、雞肉與豬肉理化及官能品評特性之比較
- Polyunsaturated Fatty Acid Production with Mortierella alpina by Solid Substrate Fermentation
- Ultrastructural Study and Lipid Formation of Isochrysis sp. CCMP1324
- 富含多元不飽和脂肪酸雞蛋之生產及利用
頁籤選單縮合
題名 | Comparison of Nutritional Contents among Ostrich Meat, Chicken, Beef and Pork= |
---|---|
作者 | 周學明; 郭忠政; Chow, H. M.; Kuo, C. C.; |
期刊 | Taiwan Sugar |
出版日期 | 200201、200202、200203 |
卷期 | 49:1 民91.01-03 |
頁次 | 頁19-25 |
分類號 | 411.38 |
語文 | eng |
關鍵詞 | 鴕鳥肉; 膽固醇量; 多元不飽和脂肪酸; 鐵和鋅; Ostrich meat; Cholesterol; Polyunsaturated fatty acids; Iron and zinc; |