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鹿角菜膠及橄欖油對中式香腸微生物及化學特性之影響

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010	0	\|b精裝
100		\|a20120308y1994 y0chiy50 e
101	0	\|achi
102		\|atw
105		\|aak am 000yy
200	1	\|a鹿角菜膠及橄欖油對中式香腸微生物及化學特性之影響 \|f林苑暉撰
210		\|a[台中市] \|c[林苑暉] \|d民83
215	0	\|a[13],95葉\|c圖,表\|d30公分
300		\|a指導教授:郭俊欽
300		\|a英文題名:Effect of carrageenan and olive oil on microbiological and chemical properties of Chinese sausage
320		\|a含參考文獻
328		\|a碩士論文--東海大學食品科學研究所
517	1	\|aEffect of carrageenan and olive oil on microbiological and chemical properties of Chinese sausage
700	1	\|a林\|b苑暉\|4撰
801	0	\|atw \|b靜宜 \|c20120308\|gCCR
805		\|d463\|e4446\|pBOOK

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