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標題: 櫻蝦乾燥法之基礎研究
Fundamental Studies of the Drying Method for Sakura Shrimp
作者: 尤瓊琦
關鍵字: 食品科技;基礎研究;Sakura shrimp;櫻蝦;乾燥;平衡含水率;Drying;Equilibrium moisture content
其他識別: NSC88-2313-B005-074
Appears in Collections:生物產業機電工程學系

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