https://scholars.lib.ntu.edu.tw/handle/123456789/98043
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Chang, Yung-Chung | en |
dc.contributor.author | Hwang, Lucy Sun | en |
dc.contributor.author | Chang, Hung-Min | en |
dc.creator | Chang, Yung-Chung; Hwang, Lucy Sun; Chang, Hung-Min | en |
dc.date | 1999 | en |
dc.date.accessioned | 2010-07-15T15:18:47Z | - |
dc.date.accessioned | 2018-06-29T07:52:54Z | - |
dc.date.available | 2010-07-15T15:18:47Z | - |
dc.date.available | 2018-06-29T07:52:54Z | - |
dc.date.issued | 1999 | - |
dc.identifier.uri | http://ntur.lib.ntu.edu.tw//handle/246246/189451 | - |
dc.format.extent | 145170 bytes | - |
dc.format.mimetype | application/pdf | - |
dc.language | en | en |
dc.language.iso | en_US | - |
dc.relation | Food Research International, 32(8), 553-558 | en |
dc.relation.ispartof | Food Research International | - |
dc.title | Effect of Calcium and Thrombin on the Turbidity Changes and the Gelation Properties of Swine Plasma | en |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/S0963-9969(99)00130-1 | - |
dc.relation.pages | 553-558 | - |
dc.identifier.uri.fulltext | http://ntur.lib.ntu.edu.tw/bitstream/246246/189451/1/47.pdf | - |
item.fulltext | with fulltext | - |
item.openairetype | journal article | - |
item.languageiso639-1 | en_US | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
顯示於: | 食品科技研究所 |
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