Works matching IS 16052471 AND DT 2024 AND VI 62 AND IP 1
Results: 5
分離並使用韓式泡菜之乳酸菌進行發酵.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2024, v. 62, n. 1, p. 44, doi. 10.6578/TJACFS.202403_62(1).0005
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- Article
利用酸及微化處理探討蛋殼構型及其理化特性變化.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2024, v. 62, n. 1, p. 30, doi. 10.6578/TJACFS.202403_62(1).0004
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- Article
微波複合電磁加熱超高壓鹽麴處理後腿肉之研究.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2024, v. 62, n. 1, p. 21, doi. 10.6578/TJACFS.202403_62(1).0003
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- Article
Solid-State Fermentation of Pectinase and Amylase from Bread Waste Using Bacillus Strain (BIOSMNF02).
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2024, v. 62, n. 1, p. 12, doi. 10.6578/TJACFS.202403_62(1).0002
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- Article
射頻加熱在發芽花生油製備之研究.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2024, v. 62, n. 1, p. 1, doi. 10.6578/TJACFS.202403_62(1).0001
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- Article