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題名 | 油炸過程食品熱傳與質傳的探討=A Study on Heat and Mass Transfer in Foodstuffs During Deep-Fat Frying |
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作者 | 楊景雍; Yang, Jing-iong; |
期刊 | 高雄餐旅學報 |
出版日期 | 199910 |
卷期 | 2 1999.10[民88.10] |
頁次 | 頁123-133 |
分類號 | 466.1 |
語文 | chi |
關鍵詞 | 油炸; 熱傳; 質傳; 乾燥; Deep-fat frying; Heat transfer; Mass transfer; Drying; |