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頁籤選單縮合
| 題 名 | Effects of Electrical Stimulation and Aging Time on the μ-Calpain of Chinese Dry-Cured and Aged Ham=電刺激與熟成期間對中式火腿的依低鈣蛋白分解酵素之影響 |
|---|---|
| 作 者 | 周學明; | 書刊名 | 臺糖畜產 |
| 卷 期 | 1:1 1995.06[民84.06] |
| 頁 次 | 頁43-55 |
| 分類號 | 473.6 |
| 關鍵詞 | 電刺激; 熟成期間; 依低鈣蛋白分解酵素; 肌原纖維蛋白斷片指數; 乾醃火腿; Electrical stimulation; Aging time; μ-Calpain; Myofibrillar fragmentation index; Dry-cured and aged ham; |
| 語 文 | 英文(English) |