https://scholars.lib.ntu.edu.tw/handle/123456789/455606
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Yu S.L. | en_US |
dc.contributor.author | Tung T.C. | en_US |
dc.contributor.author | PO-CHAO HUANG | en_US |
dc.creator | Yu S.L.;Tung T.C.;Po-Chao Huang | - |
dc.date.accessioned | 2020-02-07T07:26:54Z | - |
dc.date.available | 2020-02-07T07:26:54Z | - |
dc.date.issued | 1976 | - |
dc.identifier.issn | 0929-6646 | - |
dc.identifier.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-0017093819&partnerID=40&md5=71989bff30768d6c50532207fc3892db | - |
dc.identifier.uri | https://scholars.lib.ntu.edu.tw/handle/123456789/455606 | - |
dc.relation.ispartof | Journal of the Formosan Medical Association | - |
dc.title | Studies on the nutritive value and toxicity of oil used in frying Yu tiao (Chinese) | en_US |
dc.type | journal article | en |
dc.identifier.scopus | 2-s2.0-0017093819 | - |
dc.relation.pages | 403-408 | - |
dc.relation.journalvolume | 75 | - |
dc.relation.journalissue | 7 | - |
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 | Biochemistry and Molecular Biology | - |
crisitem.author.orcid | 0000-0002-0678-8025 | - |
crisitem.author.parentorg | College of Medicine | - |
顯示於: | 生物化學暨分子生物學科研究所 |
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。