https://scholars.lib.ntu.edu.tw/handle/123456789/88915
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Shun Yao Hsu | en |
dc.contributor.author | Shih Sung Yu | en |
dc.contributor.author | Chu Ying Lou Chyr | en |
dc.creator | Shun Yao Hsu; Shih Sung Yu; Chu Ying Lou Chyr | - |
dc.date | 2007 | en |
dc.date.accessioned | 2010-03-25T06:16:03Z | - |
dc.date.accessioned | 2018-06-29T04:37:12Z | - |
dc.date.available | 2010-03-25T06:16:03Z | - |
dc.date.available | 2018-06-29T04:37:12Z | - |
dc.date.issued | 2007 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/177789 | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | Taiwan J. of Agric. Chem. and Food Sci. 45 (6):300-305 | en |
dc.relation.ispartof | Taiwan Taiwanese Journal of Agricultural Chemistry and Food Science | - |
dc.title | Texture and Sensory Properties of Low-fat Emulsified Meatballs Formulated with Coconut oil and Soybean oil | en |
dc.type | journal article | en |
dc.relation.pages | 300-305 | - |
dc.relation.journalvolume | 45 | - |
dc.relation.journalissue | 6 | - |
item.languageiso639-1 | en_US | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.grantfulltext | none | - |
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: | 動物科學技術學系 |
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