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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
蔬菜烹煮及鹽漬過程中果膠質鏈結變化與有關酵素之研究(第二年):IV.蔬菜之酒精不溶物中總酯鍵含量的變化
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蔬菜烹煮及鹽漬過程中果膠質鏈結變化與有關酵素之研究(第二年):IV.蔬菜之酒精不溶物中總酯鍵含量的變化
Date Issued
1991
Date
1991
Author(s)
張為憲
URI
http://ntur.lib.ntu.edu.tw//handle/246246/146156
Type
report