Studies on the effect of oxidizing lipid on the quality of food proteins

Studies on the effect of oxidizing lipid on the quality of food proteins

碩士 === 國立中興大學 === 食品科技研究所 === 75 ===

Bibliographic Details
Main Authors:	HUO, CHAO-LUN, 霍超倫
Other Authors:	YAN, GUO-GIN
Format:	Others
Language:	zh-TW
Published:	1987
Online Access:	http://ndltd.ncl.edu.tw/handle/37580457995380409148

Description
Summary:	碩士 === 國立中興大學 === 食品科技研究所 === 75 ===