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College of Bioresources and Agriculture / 生物資源暨農學院
Food Science and Technology / 食品科技研究所
Flavor volatile of scrambled egg products as affected by cooking methods and compositions.
Details
Flavor volatile of scrambled egg products as affected by cooking methods and compositions.
Date Issued
1980-12
Date
1980-12
Author(s)
Hsu, S.Y.
URI
http://ntur.lib.ntu.edu.tw//handle/246246/229860
Publisher
M. S. Thesis. Mississippi State University, U. S. A.
Type
book
