Changes of cholesterol oxidation products in dried sea foods during processing, storage and cooking

Changes of cholesterol oxidation products in dried sea foods during processing, storage and cooking

碩士 === 國立臺灣大學 === 食品科技研究所 === 83 ===

Bibliographic Details
Main Authors:	Cai, Yu Ying, 蔡瑜瑩
Other Authors:	Sun, Lu Xi
Format:	Others
Language:	zh-TW
Published:	1995
Online Access:	http://ndltd.ncl.edu.tw/handle/85431498186713443292

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