The changes between microorganisms and flavor materials during mustard pickling

The changes between microorganisms and flavor materials during mustard pickling

博士 === 國立中興大學 === 食品科學系 === 81 ===

Bibliographic Details
Main Authors:	Chit-Kuang Chiu, 邱致廣
Other Authors:	Hung Chae Lee
Format:	Others
Language:	zh-TW
Published:	1993
Online Access:	http://ndltd.ncl.edu.tw/handle/77212154111566759038

Description
Summary:	博士 === 國立中興大學 === 食品科學系 === 81 ===