https://scholars.lib.ntu.edu.tw/handle/123456789/96997| Title: | 胡蘿蔔在烹煮過程中質地變化與果膠質鍵結變化之相關性 | Authors: | 施藹芬 張為憲 施藹芬 |
Issue Date: | Dec-1992 | Start page/Pages: | - | Source: | 中華民國食品科學技術會第二十二屆會員大會, 屏東(1992.12) | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/146170 |
| Appears in Collections: | 食品科技研究所 |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.
