English  |  正體中文  |  简体中文  |  Items with full text/Total items : 17905/22920 (78%)
Visitors : 7510173      Online Users : 478
RC Version 7.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
    •  Adv. Search
    Home ‧ Login ‧ Upload ‧ Help ‧ About ‧ Administer Goto mobile version


    Please use this identifier to cite or link to this item: https://ir.csmu.edu.tw:8080/ir/handle/310902500/2734


    Title: 加壓前處理對吳郭魚肌肉蛋白質加熱凝膠性狀之影響
    Effect of Hydrostatic Pressure Pre-Treatment on the Characteristics of Heat-Induced Gels from Tilapia Muscle Protein
    Authors: 徐國強;柯文慶;江伯源
    Hsu, Kuo- Chiang;Ko, Wen-Ching;Chiang, Po-Yuan
    Contributors: 中山醫學大學健康餐飲管理學系
    Date: 2005
    Issue Date: 2010-11-24T07:33:14Z (UTC)
    URI: https://ir.csmu.edu.tw:8080/handle/310902500/2734
    Appears in Collections:[健康餐飲暨產業管理學系暨碩士班] 研究計劃

    Files in This Item:

    File Description SizeFormat
    徐國強.pdf國科會計劃報告書10KbAdobe PDF818View/Open


    SFX Query

    All items in CSMUIR are protected by copyright, with all rights reserved.

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback