https://scholars.lib.ntu.edu.tw/handle/123456789/97334
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Hsiao, S.-W. | en |
dc.contributor.author | Cheng, W.-C. | en |
dc.contributor.author | Chou, S.-S. | en |
dc.contributor.author | Lu, T.-J. | en |
dc.contributor.author | Hwang, L.S. | en |
dc.contributor.author | Yeh, A.-I. | en |
dc.creator | Hsiao, S.-W.;Cheng, W.-C.;Chou, S.-S.;Lu, T.-J.;Hwang, L.S.;Yeh, A.-I. | en |
dc.date | 2004 | en |
dc.date.accessioned | 2013-03-01T08:38:49Z | - |
dc.date.accessioned | 2018-06-29T07:38:08Z | - |
dc.date.available | 2013-03-01T08:38:49Z | - |
dc.date.available | 2018-06-29T07:38:08Z | - |
dc.date.issued | 2004 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/246877 | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | International Symposium on Functional Foods for Health in Taiwan | en |
dc.relation.ispartof | International Symposium on Functional Foods for Health in Taiwan | - |
dc.title | Determining acrylamide contents in some Chinese Foods | en |
dc.type | conference paper | en |
dc.relation.pages | - | - |
item.fulltext | no fulltext | - |
item.openairetype | conference paper | - |
item.languageiso639-1 | en_US | - |
item.openairecristype | http://purl.org/coar/resource_type/c_5794 | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
顯示於: | 食品科技研究所 |
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