https://scholars.lib.ntu.edu.tw/handle/123456789/97191
Title: | 蔬菜及豆類之烹煮特性與化學成份之關係研究(第三年):II.在各種加熱處理過程中蔬菜之抗壞血酸含量之變化 | Authors: | 張為憲 | Issue Date: | 1989 | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/146130 |
Appears in Collections: | 食品科技研究所 |
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