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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
大黃瓜在烹煮過程中質地變化與化學成分之關係(2):鈣鈉離子之影響
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大黃瓜在烹煮過程中質地變化與化學成分之關係(2):鈣鈉離子之影響
Resource
中國農業化學會誌, v.25 n.1 p.91-100
Journal
中國農業化學會誌
Journal Volume
v.25 n.1 p.91-100
Pages
-
Date Issued
1987-12
Date
1987-12
Author(s)
蕭思玉
張為憲
URI
http://ntur.lib.ntu.edu.tw//handle/246246/146398
Type
journal article