Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75642
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dc.contributor.author陳為任zh_TW
dc.contributor.author柯文慶zh_TW
dc.contributor.author賴滋漢zh_TW
dc.contributor.other國立中興大學農學院zh_TW
dc.date1997-01zh_TW
dc.date.accessioned2014-06-13T06:03:45Z-
dc.date.available2014-06-13T06:03:45Z-
dc.identifier.urihttp://hdl.handle.net/11455/75642-
dc.language.isoen_USzh_TW
dc.publisher臺中巿: 國立中興大學農學院zh_TW
dc.relation農林學報, Volume 46, Issue 1, Page(s) 31-39.zh_TW
dc.subject乳化性質zh_TW
dc.subject濁度測定zh_TW
dc.subject分離黃豆蛋白質zh_TW
dc.title黃豆蛋白乳化能力之有效評估方法zh_TW
dc.titleAn+Effective+Approach+to+Evaluate+the+Emulsifying+Property+of+Soybean+Proteinen_US
dc.typeJournal Articlezh_TW
Appears in Collections:第46卷 第01期
農業暨自然資源學院
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