友善列印 - Lu, C.-L., Chen S.-C. & Chang, Y.-W.*, Development of high temperature oxygen ventilation method for assessing quality and stability of edible oils, The 1st Food Chemistry Conference, Amsterdam, Netherlands, 2016 (MOST 105-2311-B-019 -002)

Lu, C.-L., Chen S.-C. & Chang, Y.-W.*, Development of high temperature oxygen ventilation method for assessing quality and stability of edible oils, The 1st Food Chemistry Conference, Amsterdam, Netherlands, 2016 (MOST 105-2311-B-019 -002)

作者: 張祐維

發表年度: 2016

著作類別: 研討會論文

著作名稱: Lu, C.-L., Chen S.-C. & Chang, Y.-W.*, Development of high temperature oxygen ventilation method for assessing quality and stability of edible oils, The 1st Food Chemistry Conference, Amsterdam, Netherlands, 2016 (MOST 105-2311-B-019 -002)