Sensory and Physicochemsical Characteristics and Storage Stability of Precooked, Low-Fat Sausage
碩士 === 靜宜大學 === 食品營養學系 === 84 ===
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/19803003384288621722 |