Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56411
標題: 傳統豆腐製造過程中豆乳凝結條件的探討及最適凝結條件測定方法的開發
Studies of Soymilk Coagulation in the Preparation of Traditioanl Tofu and Development of Proper Method for Determining Optimum Coagulation Conditions
作者: 金安兒
關鍵字: 食品科技;應用研究
URI: http://hdl.handle.net/11455/56411
其他識別: NSC89-2313-B005-344
Appears in Collections:食品暨應用生物科技學系

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