https://scholars.lib.ntu.edu.tw/handle/123456789/97597
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | 許順堯 | zh-TW |
dc.contributor.author | Lin, K. P. | zh-TW |
dc.contributor.author | Hsu, G. W. | zh-TW |
dc.contributor.author | Hsu, Shun-Yao | en |
dc.creator | Lin, K. P.; Hsu, G. W.; Hsu, Shun-Yao; Hsu, G. W. | - |
dc.date | 1989-08 | en |
dc.date.accessioned | 2009-03-18T10:00:06Z | - |
dc.date.accessioned | 2018-06-29T07:43:43Z | - |
dc.date.available | 2009-03-18T10:00:06Z | - |
dc.date.available | 2018-06-29T07:43:43Z | - |
dc.date.issued | 1989-08 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/146300 | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | Journal of Fisheries Society of Taiwan, v.16 n.2 p.145-152 | en |
dc.relation.ispartof | Journal of Fisheries Society of Taiwan | - |
dc.title | Effects of Cutting and Cooking Methods on the Shape Forming Properties of Cocktail Shrimp | en |
dc.type | journal article | en |
dc.relation.pages | - | - |
dc.relation.journalvolume | v.16 n.2 p.145-152 | - |
item.languageiso639-1 | en_US | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.grantfulltext | none | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0002-9324-3911 | - |
crisitem.author.orcid | 0000-0002-9324-3911 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 食品科技研究所 |
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