Studies on the cooking characteristics and the factors related to the firming effect of precooking of pea pods:pectin and pectinesterase
碩士 === 國立臺灣大學 === 農業化學研究所 === 79 ===
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1991
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| Online Access: | http://ndltd.ncl.edu.tw/handle/59676287709916170175 |