https://scholars.lib.ntu.edu.tw/handle/123456789/97168
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 張為憲 | zh-TW |
dc.contributor.author | 鄭心嫻 | zh-TW |
dc.creator | 張為憲;鄭心嫻 | zh-TW |
dc.creator | Chang, Wei-Hsien;鄭心嫻 | en |
dc.date | 1989-06 | en |
dc.date.accessioned | 2009-03-18T08:41:36Z | - |
dc.date.accessioned | 2018-06-29T07:34:42Z | - |
dc.date.available | 2009-03-18T08:41:36Z | - |
dc.date.available | 2018-06-29T07:34:42Z | - |
dc.date.issued | 1989-06 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/146067 | - |
dc.language | zh-TW | en |
dc.language.iso | en_US | - |
dc.publisher | 農委會 | zh_TW |
dc.title | 白米蛋白質理化性質與入口品質之關係 | zh |
dc.type | report | en |
item.languageiso639-1 | en_US | - |
item.fulltext | no fulltext | - |
item.grantfulltext | none | - |
item.openairetype | report | - |
item.openairecristype | http://purl.org/coar/resource_type/c_93fc | - |
item.cerifentitytype | Publications | - |
Appears in Collections: | 食品科技研究所 |
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