https://scholars.lib.ntu.edu.tw/handle/123456789/98026
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Lin, Chih-Cheng | en |
dc.contributor.author | Lin, Shan-Yang | en |
dc.contributor.author | Hwang, Lucy Sun | en |
dc.creator | Lin, Chih-Cheng; Lin, Shan-Yang; Hwang, Lucy Sun | en |
dc.date | 1995 | en |
dc.date.accessioned | 2010-07-15T15:14:32Z | - |
dc.date.accessioned | 2018-06-29T07:51:38Z | - |
dc.date.available | 2010-07-15T15:14:32Z | - |
dc.date.available | 2018-06-29T07:51:38Z | - |
dc.date.issued | 1995 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/189434 | - |
dc.format.extent | 726181 bytes | - |
dc.format.mimetype | application/pdf | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | Journal of Food Science, 60(1), 36-39 | en |
dc.relation.ispartof | Journal of Food Science | - |
dc.title | Microencapsulation of Squid Oil with Hydrophilic Macromolecules for Oxidative and Thermal Stabilization | en |
dc.type | journal article | en |
dc.identifier.doi | 10.1111/j.1365-2621.1995.tb05601.x | - |
dc.relation.pages | 36-39 | - |
dc.identifier.uri.fulltext | http://ntur.lib.ntu.edu.tw/bitstream/246246/189434/1/30.pdf | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.languageiso639-1 | en_US | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.fulltext | with fulltext | - |
顯示於: | 食品科技研究所 |
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