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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
蔬菜及豆類之烹煮特性與化學成份之關係研究(第二年):II.蔬菜之烹煮特性及中溫預煮硬化效應與化學成分之相關性
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蔬菜及豆類之烹煮特性與化學成份之關係研究(第二年):II.蔬菜之烹煮特性及中溫預煮硬化效應與化學成分之相關性
Date Issued
1988
Date
1988
Author(s)
張為憲
URI
http://ntur.lib.ntu.edu.tw//handle/246246/146125
Type
report