The Influence of Steam and Spice Addition on the Stability of Lipid and Vitamin E in Foods
碩士 === 中山醫學院 === 營養科學研究所 === 85 ===
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/51120491463413026020 |