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比較生料法與熟料法釀造之糙米醋抗氧化特性分析 = = Analyses ...

尤榮裕

比較生料法與熟料法釀造之糙米醋抗氧化特性分析 = = Analyses and comparison of antioxidant properties of brown rice vinegar by raw material method and cooked material method /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	比較生料法與熟料法釀造之糙米醋抗氧化特性分析 =/ 尤榮裕.
Reminder of title:	Analyses and comparison of antioxidant properties of brown rice vinegar by raw material method and cooked material method /
remainder title:	Analyses and comparison of antioxidant properties of brown rice vinegar by raw material method and cooked material method.
Author:	尤榮裕
Published:	雲林縣 :國立虎尾科技大學 , : 民107.01,
Description:	[9], 64面 :圖, 表 ; : 30公分.;
Notes:	指導教授: 楊源昌.
Subject:	糙米. -
Online resource:	電子資源

比較生料法與熟料法釀造之糙米醋抗氧化特性分析 = = Analyses and comparison of antioxidant properties of brown rice vinegar by raw material method and cooked material method /
尤榮裕

比較生料法與熟料法釀造之糙米醋抗氧化特性分析 =Analyses and comparison of antioxidant properties of brown rice vinegar by raw material method and cooked material method /Analyses and comparison of antioxidant properties of brown rice vinegar by raw material method and cooked material method.尤榮裕. - 初版. - 雲林縣 :國立虎尾科技大學 ,民107.01 - [9], 64面 :圖, 表 ;30公分.

指導教授: 楊源昌.

碩士論文--國立虎尾科技大學生物科技系碩士班.

含參考書目.

(平裝).Subjects--Topical Terms:

1423467
糙米.

比較生料法與熟料法釀造之糙米醋抗氧化特性分析 = = Analyses and comparison of antioxidant properties of brown rice vinegar by raw material method and cooked material method /
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