Effects of different food components on the oxidation of cholesterol in fried shredded pork
碩士 === 國立臺灣大學 === 食品科技研究所 === 83 ===
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1995
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| Online Access: | http://ndltd.ncl.edu.tw/handle/23293718338808038950 |