Browning behavior of seasoned shredded squid and model system affected by oxygen and seasoning

碩士 === 輔仁大學 === 食品營養研究所 === 81 ===

Bibliographic Details
Main Authors:	LIN, HONG-YAO, 林弘窈
Other Authors:	JIANG, JIAN-MEI
Format:	Others
Language:	zh-TW
Published:	1993
Online Access:	http://ndltd.ncl.edu.tw/handle/69149123554450510421

id	ndltd-TW-081FJU02255001
record_format	oai_dc
spelling	ndltd-TW-081FJU022550012015-10-13T12:47:23Z http://ndltd.ncl.edu.tw/handle/69149123554450510421 Browning behavior of seasoned shredded squid and model system affected by oxygen and seasoning 氧氣及調味料對調味魷魚絲及其模式系統褐變機制之探討 LIN, HONG-YAO 林弘窈碩士輔仁大學食品營養研究所 81 JIANG, JIAN-MEI SUN, BAO-NIAN 蔣見美孫寶年 1993 學位論文 ; thesis 74 zh-TW
collection	NDLTD
language	zh-TW
format	Others
sources	NDLTD
description	碩士 === 輔仁大學 === 食品營養研究所 === 81 ===
author2	JIANG, JIAN-MEI
author_facet	JIANG, JIAN-MEI LIN, HONG-YAO 林弘窈
author	LIN, HONG-YAO 林弘窈
spellingShingle	LIN, HONG-YAO 林弘窈 Browning behavior of seasoned shredded squid and model system affected by oxygen and seasoning
author_sort	LIN, HONG-YAO
title	Browning behavior of seasoned shredded squid and model system affected by oxygen and seasoning
title_short	Browning behavior of seasoned shredded squid and model system affected by oxygen and seasoning
title_full	Browning behavior of seasoned shredded squid and model system affected by oxygen and seasoning
title_fullStr	Browning behavior of seasoned shredded squid and model system affected by oxygen and seasoning
title_full_unstemmed	Browning behavior of seasoned shredded squid and model system affected by oxygen and seasoning
title_sort	browning behavior of seasoned shredded squid and model system affected by oxygen and seasoning
publishDate	1993
url	http://ndltd.ncl.edu.tw/handle/69149123554450510421
work_keys_str_mv	AT linhongyao browningbehaviorofseasonedshreddedsquidandmodelsystemaffectedbyoxygenandseasoning AT línhóngyǎo browningbehaviorofseasonedshreddedsquidandmodelsystemaffectedbyoxygenandseasoning AT linhongyao yǎngqìjídiàowèiliàoduìdiàowèiyóuyúsījíqímóshìxìtǒnghèbiànjīzhìzhītàntǎo AT línhóngyǎo yǎngqìjídiàowèiliàoduìdiàowèiyóuyúsījíqímóshìxìtǒnghèbiànjīzhìzhītàntǎo
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Browning behavior of seasoned shredded squid and model system affected by oxygen and seasoning

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