Studies on the correlation between texture changes and chemical compositions during drying and cooking process of radish

碩士 === 國立臺灣大學 === 農業化學研究所 === 75 ===

Bibliographic Details
Main Authors:	CHENG,ZHENG-YUN, 陳正芸
Other Authors:	ZHANG,WEI-XIAN
Format:	Others
Language:	zh-TW
Published:	1987
Online Access:	http://ndltd.ncl.edu.tw/handle/31194269205076668568

id	ndltd-TW-075NTU02406018
record_format	oai_dc
spelling	ndltd-TW-075NTU024060182016-02-12T04:10:42Z http://ndltd.ncl.edu.tw/handle/31194269205076668568 Studies on the correlation between texture changes and chemical compositions during drying and cooking process of radish 蘿蔔在乾製及烹煮過程中質地變化與化學成份之相關性研究 CHENG,ZHENG-YUN 陳正芸碩士國立臺灣大學農業化學研究所 75 ZHANG,WEI-XIAN 張為憲 1987 學位論文 ; thesis 0 zh-TW
collection	NDLTD
language	zh-TW
format	Others
sources	NDLTD
description	碩士 === 國立臺灣大學 === 農業化學研究所 === 75 ===
author2	ZHANG,WEI-XIAN
author_facet	ZHANG,WEI-XIAN CHENG,ZHENG-YUN 陳正芸
author	CHENG,ZHENG-YUN 陳正芸
spellingShingle	CHENG,ZHENG-YUN 陳正芸 Studies on the correlation between texture changes and chemical compositions during drying and cooking process of radish
author_sort	CHENG,ZHENG-YUN
title	Studies on the correlation between texture changes and chemical compositions during drying and cooking process of radish
title_short	Studies on the correlation between texture changes and chemical compositions during drying and cooking process of radish
title_full	Studies on the correlation between texture changes and chemical compositions during drying and cooking process of radish
title_fullStr	Studies on the correlation between texture changes and chemical compositions during drying and cooking process of radish
title_full_unstemmed	Studies on the correlation between texture changes and chemical compositions during drying and cooking process of radish
title_sort	studies on the correlation between texture changes and chemical compositions during drying and cooking process of radish
publishDate	1987
url	http://ndltd.ncl.edu.tw/handle/31194269205076668568
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Studies on the correlation between texture changes and chemical compositions during drying and cooking process of radish

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