- Title
- Effects of salt and centrifugation on the quality and acceptance of fermented tart carambola juice
- Creators - without role
- J. G. LiuC. F. Lee - 國立清華大學原子科學院生醫工程與環境科學系C. K. Han
- Identifiers
- 9957774443606774
- Academic Unit
- Institute of Molecular and Cellular Biology, College of Life Science and Medicine, National Tsing Hua University
- Language
- Traditional Chinese
- Resource Type
- Journal article
- Publication Details
- Chinese Food Science Chinese Food Science
Journal article
Effects of salt and centrifugation on the quality and acceptance of fermented tart carambola juice
Chinese Food Science Chinese Food Science
1998
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