Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56424
DC FieldValueLanguage
dc.contributor.author柯文慶zh_TW
dc.contributor.other行政院國家科學委員會zh_TW
dc.contributor.other中興大學食品科學系zh_TW
dc.date2001zh_TW
dc.date.accessioned2014-06-06T09:06:01Z-
dc.date.available2014-06-06T09:06:01Z-
dc.identifierNSC89-2313-B005-304zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/56424-
dc.language.isozh_TWzh_TW
dc.relation.urihttp://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=553392&plan_no=NSC89-2313-B005-304&plan_year=89&projkey=PD8909-0404&target=plan&highStr=*&check=0&pnchDesc=%E5%8A%A0%E5%A3%93%E5%8A%A0%E7%86%B1%E4%B8%8B%E9%AD%9A%E8%82%89%E8%9B%8B%E7%99%BD%E8%B3%AA%E4%B9%8B%E8%AE%8A%E6%80%A7%E5%8F%8A%E5%87%9D%E8%86%A0%E5%BD%A2%E6%88%90%E6%A9%9F%E5%88%B6%E4%B9%8B%E7%A0%94%E7%A9%B6%28II%29en_US
dc.subject基礎研究zh_TW
dc.subject食品科技zh_TW
dc.title加壓加熱下魚肉蛋白質之變性及凝膠形成機制之研究(II)zh_TW
dc.titleStudies of Denaturation and Gel-Forming Mechanism of Fish Proteins during High Hydrostatic Pressure and Heat (II)en_US
dc.typeResearch Reportszh_TW
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.languageiso639-1zh_TW-
item.openairetypeResearch Reports-
item.fulltextno fulltext-
item.grantfulltextnone-
Appears in Collections:食品暨應用生物科技學系
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