The cream formation of paochung tea infusion and its effect on membrance concentration

博士 === 國立臺灣大學 === 食品科技研究所 === 82 ===

Bibliographic Details
Main Authors: Zhao, Yu Zhang, 趙育漳
Other Authors: Jiang, Bing Huang
Format: Others
Language:zh-TW
Published: 1994
Online Access:http://ndltd.ncl.edu.tw/handle/28284411219326050406
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spelling ndltd-TW-082NTU022520012016-02-08T04:06:21Z http://ndltd.ncl.edu.tw/handle/28284411219326050406 The cream formation of paochung tea infusion and its effect on membrance concentration 包種茶湯之茶乳形成及其對膜濃縮加工之影響 Zhao, Yu Zhang 趙育漳 博士 國立臺灣大學 食品科技研究所 82 Jiang, Bing Huang 蔣丙煌 1994 學位論文 ; thesis 0 zh-TW
collection NDLTD
language zh-TW
format Others
sources NDLTD
description 博士 === 國立臺灣大學 === 食品科技研究所 === 82 ===
author2 Jiang, Bing Huang
author_facet Jiang, Bing Huang
Zhao, Yu Zhang
趙育漳
author Zhao, Yu Zhang
趙育漳
spellingShingle Zhao, Yu Zhang
趙育漳
The cream formation of paochung tea infusion and its effect on membrance concentration
author_sort Zhao, Yu Zhang
title The cream formation of paochung tea infusion and its effect on membrance concentration
title_short The cream formation of paochung tea infusion and its effect on membrance concentration
title_full The cream formation of paochung tea infusion and its effect on membrance concentration
title_fullStr The cream formation of paochung tea infusion and its effect on membrance concentration
title_full_unstemmed The cream formation of paochung tea infusion and its effect on membrance concentration
title_sort cream formation of paochung tea infusion and its effect on membrance concentration
publishDate 1994
url http://ndltd.ncl.edu.tw/handle/28284411219326050406
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