Studies on the oxidation of freeze-dried food products using response surface methodalogy

碩士 === 國立中興大學 === 食品科技研究所 === 80 ===

Bibliographic Details
Main Authors:	YU, KAI-HENG, 郁凱衡
Other Authors:	KING, AN-ERL
Format:	Others
Language:	zh-TW
Published:	1992
Online Access:	http://ndltd.ncl.edu.tw/handle/93454927827602709066

id	ndltd-TW-080NCHU2252019
record_format	oai_dc
spelling	ndltd-TW-080NCHU22520192016-02-17T04:16:57Z http://ndltd.ncl.edu.tw/handle/93454927827602709066 Studies on the oxidation of freeze-dried food products using response surface methodalogy 利用反應曲面法探討冷凍乾燥食品的氧化作用 YU, KAI-HENG 郁凱衡碩士國立中興大學食品科技研究所 80 KING, AN-ERL 金安兒 1992 學位論文 ; thesis 95 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 === 80 ===
author2	KING, AN-ERL
author_facet	KING, AN-ERL YU, KAI-HENG 郁凱衡
author	YU, KAI-HENG 郁凱衡
spellingShingle	YU, KAI-HENG 郁凱衡 Studies on the oxidation of freeze-dried food products using response surface methodalogy
author_sort	YU, KAI-HENG
title	Studies on the oxidation of freeze-dried food products using response surface methodalogy
title_short	Studies on the oxidation of freeze-dried food products using response surface methodalogy
title_full	Studies on the oxidation of freeze-dried food products using response surface methodalogy
title_fullStr	Studies on the oxidation of freeze-dried food products using response surface methodalogy
title_full_unstemmed	Studies on the oxidation of freeze-dried food products using response surface methodalogy
title_sort	studies on the oxidation of freeze-dried food products using response surface methodalogy
publishDate	1992
url	http://ndltd.ncl.edu.tw/handle/93454927827602709066
work_keys_str_mv	AT yukaiheng studiesontheoxidationoffreezedriedfoodproductsusingresponsesurfacemethodalogy AT yùkǎihéng studiesontheoxidationoffreezedriedfoodproductsusingresponsesurfacemethodalogy AT yukaiheng lìyòngfǎnyīngqūmiànfǎtàntǎolěngdònggānzàoshípǐndeyǎnghuàzuòyòng AT yùkǎihéng lìyòngfǎnyīngqūmiànfǎtàntǎolěngdònggānzàoshípǐndeyǎnghuàzuòyòng
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Studies on the oxidation of freeze-dried food products using response surface methodalogy

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