友善列印 - Yung Shin Shyu, Wen Chieh Sung, Ming Hsu Chang, Jean Yu Hwang (2008). Effect of far-infrared oven on the qualities of bakery products. Journal of Culinary Science & Technology, 6(2-3), 105-118.

Yung Shin Shyu, Wen Chieh Sung, Ming Hsu Chang, Jean Yu Hwang (2008). Effect of far-infrared oven on the qualities of bakery products. Journal of Culinary Science & Technology, 6(2-3), 105-118.

作者: 宋文杰

發表年度: 2008

著作類別: 期刊論文

著作名稱: Yung Shin Shyu, Wen Chieh Sung, Ming Hsu Chang, Jean Yu Hwang (2008). Effect of far-infrared oven on the qualities of bakery products. Journal of Culinary Science & Technology, 6(2-3), 105-118.