https://scholars.lib.ntu.edu.tw/handle/123456789/88387
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | 林慶文 | en_US |
dc.contributor.author | Yu, R. C. | en_US |
dc.contributor.author | Chen, H. L | en_US |
dc.contributor.author | Chen, S. L. | en_US |
dc.contributor.author | Lin, Chin-Wen | en_US |
dc.contributor.author | ROCH-CHUI YU | en_US |
dc.creator | 林慶文;Yu, R. C.;Chen, H. L;Chen, S. L. | zh-TW |
dc.creator | Lin, Chin-Wen;Yu, R. C.;Chen, H. L;Chen, S. L. | en |
dc.date | 1997 | en |
dc.date.accessioned | 2009-03-25T02:16:08Z | - |
dc.date.accessioned | 2018-06-29T04:24:48Z | - |
dc.date.available | 2009-03-25T02:16:08Z | - |
dc.date.available | 2018-06-29T04:24:48Z | - |
dc.date.issued | 1997 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/147703 | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | J. Food Sci., 62(5):1080-1082 | en |
dc.relation.ispartof | J. Food Sci. | en_US |
dc.title | Culture filtrates from a fermented rice product (Lao-Chao) and their effects on milk curd firmness. | en |
dc.type | journal article | en |
dc.identifier.doi | 10.1111/j.1365-2621.1997.tb15042.x | - |
dc.identifier.scopus | 2-s2.0-0030715019 | - |
dc.relation.pages | 1080-1082 | - |
dc.relation.journalvolume | 62 | - |
dc.relation.journalissue | 5 | - |
item.languageiso639-1 | en_US | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.grantfulltext | none | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0002-9267-2220 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 動物科學技術學系 |
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。