https://scholars.lib.ntu.edu.tw/handle/123456789/322010
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | 許順堯 | zh-TW |
dc.contributor.author | 孫瓏月 | zh-TW |
dc.contributor.author | 駱秋英 | zh-TW |
dc.contributor.author | SHUN-YAO HSU | zz |
dc.creator | SHUN-YAO HSU;駱秋英;孫瓏月;許順堯 | - |
dc.date.accessioned | 2018-09-10T05:52:43Z | - |
dc.date.available | 2018-09-10T05:52:43Z | - |
dc.date.issued | 2006 | - |
dc.identifier.uri | http://doi.org/10.6578/TJACFS.2006.042 | - |
dc.identifier.uri | http://scholars.lib.ntu.edu.tw/handle/123456789/322010 | - |
dc.language | en | en |
dc.relation.ispartof | 臺灣農業化學與食品科學 | - |
dc.source | AH | - |
dc.title | Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins | - |
dc.type | journal article | en |
dc.identifier.doi | 10.6578/TJACFS.2006.042 | - |
dc.relation.pages | 360-369 | - |
dc.relation.journalvolume | 44 | - |
dc.relation.journalissue | 6 | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0002-9324-3911 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 食品科技研究所 |
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