Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56836
標題: 中式調理食品香辛料萃取物影響食物致突變物形成之研究(II)
作者: 蔡順仁
關鍵字: 食品科技
應用研究
URI: http://hdl.handle.net/11455/56836
其他識別: DOH84-TD-030
文章連結: http://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=140413&plan_no=DOH84-TD-030&plan_year=84&projkey=PG8401-0080&target=plan&highStr=*&check=0&pnchDesc=%E4%B8%AD%E5%BC%8F%E8%AA%BF%E7%90%86%E9%A3%9F%E5%93%81%E9%A6%99%E8%BE%9B%E6%96%99%E8%90%83%E5%8F%96%E7%89%A9%E5%BD%B1%E9%9F%BF%E9%A3%9F%E7%89%A9%E8%87%B4%E7%AA%81%E8%AE%8A%E7%89%A9%E5%BD%A2%E6%88%90%E4%B9%8B%E7%A0%94%E7%A9%B6%28II%29
Appears in Collections:食品暨應用生物科技學系

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