文化大學機構典藏 CCUR:Item 987654321/9726
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    Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/9726


    Title: 不同添加物在高溫滅菌後對類貢丸製品品質的影響
    Authors: 蔡明儒
    Contributors: 生活應用科學系
    Date: 1999
    Issue Date: 2010-07-29 10:48:48 (UTC+8)
    Appears in Collections:[Department of Applied Science of Living & Graduate Institute of Applied Science of Living ] thesis

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