The effects of the different degrees of deacetylation in chitosan on the growth of microorganism and astringency taste

碩士 === 國立臺灣大學 === 食品科技研究所 === 80 ===

Bibliographic Details
Main Authors:	CAI, ZHENG-FANG, 蔡政芳
Other Authors:	LI, JING-FENG
Format:	Others
Language:	zh-TW
Published:	1992
Online Access:	http://ndltd.ncl.edu.tw/handle/87995289738384368563

id	ndltd-TW-080NTU02252015
record_format	oai_dc
spelling	ndltd-TW-080NTU022520152015-10-13T14:20:27Z http://ndltd.ncl.edu.tw/handle/87995289738384368563 The effects of the different degrees of deacetylation in chitosan on the growth of microorganism and astringency taste 不同去乙醯度的幾丁聚醣對微生物的作用及澀味的影響 CAI, ZHENG-FANG 蔡政芳碩士國立臺灣大學食品科技研究所 80 LI, JING-FENG 李錦楓 1992 學位論文 ; thesis 89 zh-TW
collection	NDLTD
language	zh-TW
format	Others
sources	NDLTD
description	碩士 === 國立臺灣大學 === 食品科技研究所 === 80 ===
author2	LI, JING-FENG
author_facet	LI, JING-FENG CAI, ZHENG-FANG 蔡政芳
author	CAI, ZHENG-FANG 蔡政芳
spellingShingle	CAI, ZHENG-FANG 蔡政芳 The effects of the different degrees of deacetylation in chitosan on the growth of microorganism and astringency taste
author_sort	CAI, ZHENG-FANG
title	The effects of the different degrees of deacetylation in chitosan on the growth of microorganism and astringency taste
title_short	The effects of the different degrees of deacetylation in chitosan on the growth of microorganism and astringency taste
title_full	The effects of the different degrees of deacetylation in chitosan on the growth of microorganism and astringency taste
title_fullStr	The effects of the different degrees of deacetylation in chitosan on the growth of microorganism and astringency taste
title_full_unstemmed	The effects of the different degrees of deacetylation in chitosan on the growth of microorganism and astringency taste
title_sort	effects of the different degrees of deacetylation in chitosan on the growth of microorganism and astringency taste
publishDate	1992
url	http://ndltd.ncl.edu.tw/handle/87995289738384368563
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The effects of the different degrees of deacetylation in chitosan on the growth of microorganism and astringency taste

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