Quality evaluation of whipped cream from Jersey cow’s milk

碩士 === 國立屏東科技大學 === 動物科學與畜產系所 === 100

Bibliographic Details
Main Authors:	Hung-Chi Pao, 包弘圻
Other Authors:	Mei-Jen Lin
Language:	zh-TW
Published:	2012
Online Access:	http://ndltd.ncl.edu.tw/handle/59026974774551353430

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spelling	ndltd-TW-100NPUS52890232016-12-22T04:18:34Z http://ndltd.ncl.edu.tw/handle/59026974774551353430 Quality evaluation of whipped cream from Jersey cow’s milk 娟姍牛乳製成起泡乳油品質之研究 Hung-Chi Pao 包弘圻碩士國立屏東科技大學動物科學與畜產系所 100 Mei-Jen Lin 林美貞 2012 學位論文 ; thesis zh-TW
collection	NDLTD
language	zh-TW
sources	NDLTD
description	碩士 === 國立屏東科技大學 === 動物科學與畜產系所 === 100
author2	Mei-Jen Lin
author_facet	Mei-Jen Lin Hung-Chi Pao 包弘圻
author	Hung-Chi Pao 包弘圻
spellingShingle	Hung-Chi Pao 包弘圻 Quality evaluation of whipped cream from Jersey cow’s milk
author_sort	Hung-Chi Pao
title	Quality evaluation of whipped cream from Jersey cow’s milk
title_short	Quality evaluation of whipped cream from Jersey cow’s milk
title_full	Quality evaluation of whipped cream from Jersey cow’s milk
title_fullStr	Quality evaluation of whipped cream from Jersey cow’s milk
title_full_unstemmed	Quality evaluation of whipped cream from Jersey cow’s milk
title_sort	quality evaluation of whipped cream from jersey cow’s milk
publishDate	2012
url	http://ndltd.ncl.edu.tw/handle/59026974774551353430
work_keys_str_mv	AT hungchipao qualityevaluationofwhippedcreamfromjerseycowsmilk AT bāohóngqí qualityevaluationofwhippedcreamfromjerseycowsmilk AT hungchipao juānshānniúrǔzhìchéngqǐpàorǔyóupǐnzhìzhīyánjiū AT bāohóngqí juānshānniúrǔzhìchéngqǐpàorǔyóupǐnzhìzhīyánjiū
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Quality evaluation of whipped cream from Jersey cow’s milk

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