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"kwok k f"
Showing items 1-4 of 4 (1 Page(s) Totally)
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| 臺大學術典藏 |
2020-01-06T09:34:26Z |
Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji
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Su N.-W.;Wang M.-L.;Kwok K.-F.;Lee M.-H.; Su N.-W.; Wang M.-L.; Kwok K.-F.; Lee M.-H.; NAN-WEI SU |
| 臺大學術典藏 |
2020-01-06T09:34:26Z |
Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji
|
Su N.-W.;Wang M.-L.;Kwok K.-F.;Lee M.-H.; Su N.-W.; Wang M.-L.; Kwok K.-F.; Lee M.-H.; NAN-WEI SU |
| 臺大學術典藏 |
2018-09-10T05:19:03Z |
Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji
|
Su, N.-W.; Wang, M.-L.; Kwok, K.-F.; Lee, M.-H.; Su, N.-W.; Wang, M.-L.; Kwok, K.-F.; Lee, M.-H.; NAN-WEI SU |
| 臺大學術典藏 |
2018-09-10T05:19:03Z |
Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji
|
Su, N.-W.; Wang, M.-L.; Kwok, K.-F.; Lee, M.-H.; Su, N.-W.; Wang, M.-L.; Kwok, K.-F.; Lee, M.-H.; NAN-WEI SU |
Showing items 1-4 of 4 (1 Page(s) Totally)
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