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兩種紅肉火龍果(Hylocereus spp.)加工特性之比較

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101	0	\|achi
102		\|atw
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200	1	\|a兩種紅肉火龍果(Hylocereus spp.)加工特性之比較\|f謝麗敏撰
210		\|a[台中市]\|c[謝麗敏] \|d民92
215	0	\|a[3],95面\|c圖,表 \|d30公分
300		\|a指導教授:柯文慶
300		\|a英文題名:The comparison studies of processing quality for two red flesh pitayas(Hylocereus spp.)
320		\|a含參考文獻
328		\|a碩士論文--東海大學食品科學研究所食品科技組
517	1	\|aThe comparison studies of processing quality for two red flesh pitayas(Hylocereus spp.)
700	1	\|a謝\|b麗敏\|4撰
801	0	\|atw \|b靜宜 \|c20120312 \|gCCR
805		\|d463\|e0418\|pBOOK

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