Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/26435
English  |  正體中文  |  简体中文  |  Items with full text/Total items : 18076/20274 (89%)
Visitors : 5125988      Online Users : 1018
RC Version 7.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
    •  Adv. Search
    Home ‧ Login ‧ Upload ‧ Help ‧ About ‧ Administer Goto mobile version


    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/26435


    Title: 鹽濃度對黃豆蛋白質成膠性質之影響及其在調味豆腐上之應用
    Authors: 汪邑芳
    Contributors: 食品科技系
    柯易昌
    Date: 2004
    Issue Date: 2013-03-27 13:54:54 (UTC+8)
    Relation: 計畫編號：93-2815-C-041-001-E
    計畫年度：93；執行起迄：2004/07/01~2005/02/28
    核定金額：39,000元
    Appears in Collections:[Dept. of Food Science & Technology] MOST Project

    Files in This Item:

    There are no files associated with this item.



    All items in CNU IR are protected by copyright, with all rights reserved.

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback