https://scholars.lib.ntu.edu.tw/handle/123456789/96982
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 吳愛顒 | zh-TW |
dc.contributor.author | 張為憲 | zh-TW |
dc.creator | 吳愛顒;張為憲 | zh-TW |
dc.creator | 吳愛顒;Chang, Wei-Hsien | zh |
dc.date | 1986-12 | en |
dc.date.accessioned | 2009-03-18T09:07:54Z | - |
dc.date.accessioned | 2018-06-29T07:32:20Z | - |
dc.date.available | 2009-03-18T09:07:54Z | - |
dc.date.available | 2018-06-29T07:32:20Z | - |
dc.date.issued | 1986-12 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/146134 | - |
dc.language | zh-TW | en |
dc.language.iso | en_US | - |
dc.relation | 中華民國食品科學技術學會第十六屆會員大會, 臺北市(1986.12) | zh_TW |
dc.relation.ispartof | 中華民國食品科學技術學會第十六屆會員大會, 臺北市(1986.12) | - |
dc.title | 不同類浸漬處理對莖類蔬菜質地變化的影響 | zh |
dc.type | conference paper | en |
dc.relation.pages | - | - |
item.openairetype | conference paper | - |
item.openairecristype | http://purl.org/coar/resource_type/c_5794 | - |
item.fulltext | no fulltext | - |
item.grantfulltext | none | - |
item.languageiso639-1 | en_US | - |
item.cerifentitytype | Publications | - |
Appears in Collections: | 食品科技研究所 |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.