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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/101877


    Title: 金滑菇烹調過程中麥角硫因含量變化
    Authors: 董存賢
    Contributors: 保健營養生技學系
    Keywords: 麥角硫因;金滑菇;食藥用菇;儲存
    Date: 2017
    Issue Date: 2017-02-22 07:37:31 (UTC+0)
    Publisher: 亞洲大學
    Appears in Collections:[食品營養與保健生技學系] 博碩士論文

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