Search
Add filters:
Use filters to refine the search results.
Results 1-1 of 1 (Search time: 0.005 seconds).
- previous
- 1
- next
Item hits:
| Publication Year | Title | Author(s) | Department |
|---|---|---|---|
| 2018 | 油炸對薯餅3-單氯丙二醇、3-單氯丙二醇酯與縮水甘油酯的影響 Effects of deep frying on the contents of 3-monochloropropane-1,2-diol, 3-monochloropropane-1,2-diol esters and glycidyl esters in Hash Brown. | Hsiang-Ying Kuo; 郭湘盈 | 食品科技研究所 |