https://scholars.lib.ntu.edu.tw/handle/123456789/96863| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 吳瑞碧 | zh-TW |
| dc.creator | 吳瑞碧 | zh-TW |
| dc.creator | Wu, James Swi-Bea | en |
| dc.date | 1992 | en |
| dc.date.accessioned | 2009-01-23T10:17:44Z | - |
| dc.date.accessioned | 2018-06-29T07:30:41Z | - |
| dc.date.available | 2009-01-23T10:17:44Z | - |
| dc.date.available | 2018-06-29T07:30:41Z | - |
| dc.date.issued | 1992 | - |
| dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/113288 | - |
| dc.language | zh-TW | en |
| dc.language.iso | en_US | - |
| dc.title | 冬瓜醬製程中顏色及黏稠度變化之研究 | zh |
| dc.type | book | en |
| item.openairecristype | http://purl.org/coar/resource_type/c_2f33 | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| item.cerifentitytype | Publications | - |
| item.openairetype | book | - |
| item.languageiso639-1 | en_US | - |
| Appears in Collections: | 食品科技研究所 | |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.
