https://scholars.lib.ntu.edu.tw/handle/123456789/96942
Title: | Effect of Cooking on the Textrue and Chemical Compsitions of Cucumber and Radish | Authors: | 張為憲 Liau, L. L. Shiau, S. Y. Chang, Wei-Hsien |
Issue Date: | 1986 | Publisher: | Westport, Conn.: Food & Nutrition Press | Start page/Pages: | 303-313 | Source: | Role of Chemistryin the Quality of Processed Food | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/146041 |
Appears in Collections: | 食品科技研究所 |
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