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

id	ndltd-TW-075NCHU2252011
record_format	oai_dc
spelling	ndltd-TW-075NCHU22520112016-07-22T04:09:00Z http://ndltd.ncl.edu.tw/handle/37580457995380409148 Studies on the effect of oxidizing lipid on the quality of food proteins 氧化油脂對食品蛋白質品質影響之研究 HUO, CHAO-LUN 霍超倫碩士國立中興大學食品科技研究所 75 YAN, GUO-GIN 顏國欽 1987 學位論文 ; thesis 0 zh-TW
collection	NDLTD
language	zh-TW
format	Others
sources	NDLTD
description	碩士 === 國立中興大學 === 食品科技研究所 === 75 ===
author2	YAN, GUO-GIN
author_facet	YAN, GUO-GIN HUO, CHAO-LUN 霍超倫
author	HUO, CHAO-LUN 霍超倫
spellingShingle	HUO, CHAO-LUN 霍超倫 Studies on the effect of oxidizing lipid on the quality of food proteins
author_sort	HUO, CHAO-LUN
title	Studies on the effect of oxidizing lipid on the quality of food proteins
title_short	Studies on the effect of oxidizing lipid on the quality of food proteins
title_full	Studies on the effect of oxidizing lipid on the quality of food proteins
title_fullStr	Studies on the effect of oxidizing lipid on the quality of food proteins
title_full_unstemmed	Studies on the effect of oxidizing lipid on the quality of food proteins
title_sort	studies on the effect of oxidizing lipid on the quality of food proteins
publishDate	1987
url	http://ndltd.ncl.edu.tw/handle/37580457995380409148
work_keys_str_mv	AT huochaolun studiesontheeffectofoxidizinglipidonthequalityoffoodproteins AT huòchāolún studiesontheeffectofoxidizinglipidonthequalityoffoodproteins AT huochaolun yǎnghuàyóuzhīduìshípǐndànbáizhìpǐnzhìyǐngxiǎngzhīyánjiū AT huòchāolún yǎnghuàyóuzhīduìshípǐndànbáizhìpǐnzhìyǐngxiǎngzhīyánjiū
_version_	1718358784973209600

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

Similar Items