https://scholars.lib.ntu.edu.tw/handle/123456789/97314| Title: | 豌豆芽中溫預煮硬化效應理論之擴展:果膠酯?妎吨う甄頎迨々狨? | Authors: | 侯文琪 張為憲 |
Issue Date: | Dec-1993 | Start page/Pages: | - | Source: | 中華民國食品科學技術學會第二十三屆會員大會, 基隆(1993.12) | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/146207 |
| Appears in Collections: | 食品科技研究所 |
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