|a英文題名:Investigation of the influences of xylooligosaccharides on the physicochemical properties of meat batter in a model system and Chinese-style meatball(kung-wan) during frozen storage
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|a含參考書目
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|a碩士論文--靜宜大學食品營養學系
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|aInvestigation of the influences of xylooligosaccharides on the physicochemical properties of meat batter in a model system and Chinese-style meatball(kung-wan) during frozen storage
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