Works matching IS 16052471 AND DT 2016 AND VI 54 AND IP 6
Results: 6
以大豆油作為萃取劑製備蒜味風味油及其氧化安定性之評估.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2016, v. 54, n. 6, p. 296
- By:
- Publication type:
- Article
零價銅製備及其移除雙偶氮反應性染料Reactive Black 5.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2016, v. 54, n. 6, p. 290
- By:
- Publication type:
- Article
以果膠與羧甲基纖維素為黏著劑對流動床造粒之粒徑效應與品質之影響.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2016, v. 54, n. 6, p. 280
- By:
- Publication type:
- Article
食品中蘆薈素及蘆薈大黃素檢驗方法評估.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2016, v. 54, n. 6, p. 259
- By:
- Publication type:
- Article
以糊化澱粉糊黏著劑探討造粒特性及其貯存安定性.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2016, v. 54, n. 6, p. 269
- By:
- Publication type:
- Article
Safety Assessment of Whole and Hulled Djulis (Chenopodium formosanum Koidz).
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2016, v. 54, n. 6, p. 247
- By:
- Publication type:
- Article