https://scholars.lib.ntu.edu.tw/handle/123456789/292483
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Hsu, S.Y. | en_US |
dc.contributor.author | Chung, H.-Y. | en_US |
dc.contributor.author | SHUN-YAO HSU | zz |
dc.creator | Hsu, S.Y.; Chung, H.-Y. | - |
dc.date.accessioned | 2018-09-10T03:44:59Z | - |
dc.date.available | 2018-09-10T03:44:59Z | - |
dc.date.issued | 2001 | - |
dc.identifier.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-0342468955&partnerID=MN8TOARS | - |
dc.identifier.uri | http://scholars.lib.ntu.edu.tw/handle/123456789/292483 | - |
dc.language | en | en |
dc.relation.ispartof | Journal of Food Engineering | - |
dc.source | AH | - |
dc.title | Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs | - |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/S0260-8774(00)00106-0 | - |
dc.relation.pages | 115-121 | - |
dc.relation.journalvolume | 47 | - |
dc.relation.journalissue | 2 | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0002-9324-3911 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 食品科技研究所 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。