https://scholars.lib.ntu.edu.tw/handle/123456789/139656
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Lai, HM | en |
dc.contributor.author | Jeng, ST | en |
dc.contributor.author | Lii, CY | en |
dc.creator | Lai, HM;Jeng, ST;Lii, CY | en |
dc.date | 1998-01 | en |
dc.date.accessioned | 2010-09-03T06:06:31Z | - |
dc.date.accessioned | 2018-07-06T03:40:42Z | - |
dc.date.available | 2010-09-03T06:06:31Z | - |
dc.date.available | 2018-07-06T03:40:42Z | - |
dc.date.issued | 1998-01 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/195841 | - |
dc.language.iso | en_US | - |
dc.relation | Food Sci Technol-Lebensmittel-Wissenschaft Technol,31(1),57-63. | en |
dc.relation.ispartof | Food Sci Technol-Lebensmittel-Wissenschaft Technol | - |
dc.title | O-17 NMR and DSC for studying quality of taro paste as affected by processing and storage. | en |
dc.relation.pages | 57-63 | - |
dc.relation.journalvolume | 31 | - |
dc.relation.journalissue | 1 | - |
item.languageiso639-1 | en_US | - |
item.grantfulltext | none | - |
item.fulltext | no fulltext | - |
顯示於: | 植物科學研究所 |
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