Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/51403
DC FieldValueLanguage
dc.contributor.advisorKe, Wen Qingen_US
dc.contributor.advisor柯文慶zh_TW
dc.contributor.authorChen, Jin Juen_US
dc.contributor.author陳金菊zh_TW
dc.date1996zh_TW
dc.date.accessioned2014-06-06T08:54:17Z-
dc.date.available2014-06-06T08:54:17Z-
dc.identifier.urihttp://hdl.handle.net/11455/51403-
dc.language.isoen_USzh_TW
dc.publisher食品科學研究所zh_TW
dc.title撒淋式吳郭魚之加工製備與浸漬過程中肌動凝蛋白之特性變化zh_TW
dc.titlePreparation of sprinkle product from tilapia and changes in property of actomyosin during soakingen_US
dc.typeThesis and Dissertationzh_TW
item.languageiso639-1en_US-
item.openairetypeThesis and Dissertation-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.fulltextno fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:食品暨應用生物科技學系
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